Catania Rolls: The Softness of Sicily, Here in Tuscany.

These are not just any rolls. The Catania Rolls are a true icon of Sicilian baking: soft, aromatic, and flavorful, well-known and loved throughout the province of Catania.

This recipe holds a special value. It is a true culinary treasure that was given to me by a dear friend, a fellow Sicilian who lives on the island. Despite the distance, my roots remain strong, and what better way to honor them than by bringing a piece of our beloved land to the table? Could I possibly ignore such an irresistible invitation to knead and create? Of course not!
Come with me and let’s start Baking!
Happy cooking, Giusi.

Rest time: 3 Hours
Preparation time: 5 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian

Ingredients for making Catania rolls

These ingredients are for six rolls, you can double the quantities if you wish.

4 cups All-purpose flour (or Manitoba)
3 tbsps granulated sugar
3.5 tbsps lard
1.5 tsps salt
2 tsps instant yeast (or one cube of fresh yeast)
1.25 cups milk (Warm)

Step-by-step process for preparing Catania rolls

You can knead by hand or use a stand mixer.

Pour the warm milk into a bowl with the yeast and lard.
Begin to pour in the flour and sugar,when the dough is almost formed, add the salt.
Knead well until you form a homogeneous dough. Place the dough in a bowl, cover with plastic wrap, and let rise for one and a half hours in the oven with the light on.
After this time, turn the dough out onto a floured work surface and divide it into six parts of 5 to 5.5 oz each (you can also make them smaller).
Begin to roll out the dough first with your hands and then with a rolling pin.
You need to create a rectangle of 8 x 6 inches, roll the dough onto itself.
Place the rolls on a tray lined with parchment paper, cover with another tray or plastic wrap and let rise for another hour and a half.
The rolls will double in size.
Bake at 375°F in a preheated static oven for 13/15 minutes, no more.
Once cooked, let the super soft Catania rolls cool completely.