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These homemade Italian sesame bread rolls are wonderfully soft inside with a lightly crisp, golden exterior sprinkled with fragrant sesame seeds.
Made with simple pantry staples—flour, yeast, honey, olive oil, salt, and lukewarm water—the dough develops a tender crumb while the sesame seeds add a delicate nutty flavor and satisfying texture.
The subtle sweetness from honey complements the savory richness of olive oil without making the bread taste sweet. After a slow rise, the dough is shaped into six individual buns and baked until lightly browned, keeping the centers soft rather than dry.
These versatile rolls are especially delicious for muffuletta-style sandwiches, but they also make an excellent addition to an antipasto spread, appetizer table, or everyday snack. Their homemade texture and rustic Italian character make them a rewarding bread to bake and enjoy fresh.
Classic Italian Sesame Muffuletta Bread
Ingredients
Equipment
Method
- Activate the Yeast: Combine the lukewarm water and honey in the bowl of a stand mixer. Sprinkle the active dry yeast over the mixture and let it stand for 10 minutes. Stir to combine.
- Mix the Dough: Add the flour to the yeast mixture and begin kneading with the stand mixer. Add the salt, olive oil, and sesame or anise seeds, then continue kneading for 5–6 minutes, until the dough is soft and well combined.
- First Rise: Transfer the dough to a lightly floured surface and shape it into a ball. Place it in a lightly oiled bowl, cover with plastic wrap, and leave it in a warm, draft-free area for about 3 hours, or until doubled in bulk.
- Shape the Buns: Turn the risen dough onto a flat work surface and divide it into 6 equal pieces. Shape each portion into a ball.
- Second Rise: Arrange the dough balls on a parchment-lined baking sheet. Cover and let them rise for 1–1½ hours, or until doubled in size.
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Bake the Bread: Bake the buns for approximately 15–20 minutes, until they are slightly browned on top. The internal temperature should reach 190–210°F (88–99°C). Avoid overbaking so the rolls remain soft rather than becoming dry.
- Cool and Serve: Transfer the baked buns to a wire rack and allow them to cool before serving.
Notes
- For the best texture, use lukewarm water rather than hot water when activating the yeast.
- The dough should rise until it has doubled in bulk during both rising stages.
- The recipe allows 1–1¼ cups of water; add enough to achieve a soft dough while keeping within the stated quantity.
- Sesame seeds can be replaced with anise seeds according to the original recipe.
- Keep an eye on the buns toward the end of baking. They should be only slightly browned and remain soft inside.
- Once completely cooled, store the rolls in an airtight container or bag at room temperature for up to 2 days.
- For longer storage, refrigerate the rolls or freeze them tightly wrapped or in a freezer-safe bag for up to 2 months. Thaw at room temperature and warm in the oven before serving.
Chef’s Secret
The key to keeping these muffuletta buns soft is to avoid overbaking them. Use the recommended baking range of 15–20 minutes and look for only slight browning on top.
If checking with a thermometer, aim for the source’s stated internal temperature of 190–210°F (88–99°C). This helps preserve the tender crumb that makes these rolls ideal for sandwiches.
Serving Suggestions
Serve the cooled buns as the bread for muffuletta-style sandwiches, where their soft crumb and sesame-studded texture pair especially well with flavorful sandwich fillings. They can also be placed on an antipasto platter or served alongside savory appetizers and snacks.
For a simple presentation, serve them whole or split them open and fill them with your preferred sandwich ingredients. They are also enjoyable warm after being gently reheated in the oven.
Conclusion
These Italian sesame muffuletta buns are a simple yet satisfying homemade bread with a soft interior and lightly browned, seed-studded crust.
With straightforward ingredients, two rises, and careful baking, you can create six versatile rolls that are perfect for sandwiches, appetizers, or everyday snacking.
Their tender texture and subtle honey-and-olive-oil flavor make them especially rewarding when served fresh.
