St. Joseph’s Rolls: the Sicilian recipe scented with fennel seeds.
March 19 is not only Father’s Day, but a moment when popular and religious traditions intertwine in the kitchen, giving rise to preparations with immense symbolic value.
Among these, St. Joseph’s zeppole hold a place of honour.
This is a typical Sicilian recipe, a ritual bread that enchants for its simplicity and for that unmistakable aroma of fennel seeds that fills the streets and ovens of the island at this time of year.
I love rediscovering these customs that vary from town to town but keep their spirit intact: St. Joseph is the protector of workers and the poor, and in many Sicilian municipalities these rolls, after being brought to church for the solemn blessing, are distributed to the whole community as a sign of brotherhood.
The base of these rolls requires a balanced mix of type 0 (all-purpose) flour and re-milled semolina. The presence of semolina is essential: it not only gives the bread a golden color and a unique texture, but also a rustic flavor that pairs wonderfully with fennel.
I chose not to overdo the quantity of seeds because I prefer a delicate aroma, especially when I can’t grind them finely, but you can adjust according to your taste.
The beauty of this dough is its versatility: you can decide to make a single loaf or, as I did, divide it into small rolls and let your imagination run with the shapes you like most.
Tradition would have it that particular slashes or cuts are made on the surface.
I confess a little secret: I really intended to carve them artistically, but in the rush of preparation… I forgot!
Next time, because the result was still exceptional.
Whether you decide to eat them on their own, still warm, or to accompany them with cold cuts and cheeses, St. Joseph’s rolls will bring all the warmth and history of Sicily to the table.
All that’s left is to try my version and let yourself be conquered by this blessed, soft and very fragrant bread!
About 205 kcal per roll
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Cooking time: 12 Minutes
- Portions: 14 rolls
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Region: Sicily
- Seasonality: Father's Day
Ingredients to make St. Joseph’s Rolls
- 2 3/8 cups durum wheat semolina flour
- 3 1/3 cups type 0 (all-purpose) flour
- 2 1/8 cups water
- 1 3/4 tsp fresh yeast
- 1 1/2 tsp barley malt (or honey)
- 3 1/3 tsp salt
- 1 tbsp extra virgin olive oil
- 3 tbsp fennel seeds
Preparation of St. Joseph’s Rolls
I made the dough in the evening using cold water and a small amount of yeast; after 1 hour of fermentation I put the dough in the fridge and left it overnight. The next day I took the dough out, let it rise, then divided and shaped the rolls.
If you want a slightly quicker version, add about 3 1/3 tsp fresh yeast and you’ll have rolls ready the same day.
Put the water and the yeast in a bowl and let the yeast dissolve, then add the semolina flour and mix well.
Next add the salt, the oil and mix; add the malt or honey and finally the type 0 flour and the fennel seeds, working the dough well.
Once you have a dough that is soft but not sticky, set it to rise in a bowl covered with plastic wrap.
If the dough seems still too loose, add more flour, equally divided between semolina and type 0.
At this point, if you used a small amount of yeast, put the dough in the fridge; otherwise keep it in the oven with the light on for at least 2 hours.
When the dough has risen, tip it onto a lightly floured work surface, shape it into a ball and let it rest for 10 minutes.
Now divide the dough into 14 pieces of about 3.4 oz (95 g) each, shape the balls and place them on a non-stick baking sheet or one lined with baking paper.
Let them rise again for at least 1 hour….
…..then bake in a preheated oven at 392°F for about 12-14 minutes.
