For cookbook author Katie Parla, a great sandwich has only two ingredients

While it’s not essential to make the vastedda rolls that go along with a panelle sandwich from Pani Câ Meusa Porta Carbone, Parla’s recipe is remarkably simple and yields rolls that you’ll want to use for every kind of sandwich, not just Sicilian ones. They keep well when wrapped tightly in plastic wrap or in a sealed container, though are truly delicious when warm straight from the oven and stuffed with hot panelle.

Makes 4 rolls

Ingredients

2 ½ grams (1 scant teaspoon) active dry yeast

140 grams (½ cup plus 4 teaspoons) room-temperature water

210 grams (1 ½ cups) bread flour, plus more for dusting

40 grams (¼ cup) finely milled semolina flour (farina di semola rimacinata)

6 grams (1 teaspoon) fine sea salt

5 grams (1 heaping teaspoon) sugar

12 grams (1 tablespoon) extra-virgin olive oil, plus more for greasing

10 grams (1 tablespoon) sesame seeds

Directions

Combine the yeast and water in a small bowl or ramekin and set aside to bloom for 10 minutes.

Combine the bread flour and fine semolina flour in a large bowl, then add the yeast mixture. Stir with a spoon or your hands until there is no dry flour left in the bowl. Cover the bowl with plastic wrap and set aside at room temperature for 20 minutes to allow the flour to hydrate. 

Uncover the bowl. Add the salt, sugar, and olive oil and mix until incorporated, then knead for 10 minutes until smooth and elastic. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and set aside at room temperature to rise for 25 minutes. 

Line a baking sheet with parchment paper. Uncover the bowl and invert it over a lightly floured surface, allowing the dough to gently detach. Using a dough scraper or sharp knife, cut the dough into four pieces, each weighing about 100 grams. Working with one piece at a time, shape the dough into round buns, using a cupped hand to tighten the ball by rolling and dragging it over your work surface until it is a tight, compact mass. Transfer the dough to the prepared baking sheet. Using a dampened hand, press each dough ball gently to flatten into a hamburger shape. Cover with plastic wrap and set aside to let the dough rise for 11⁄2 hours. Preheat the oven to 400°F and place an empty ovenproof pot or pan at the bottom of the oven. 

Uncover the dough and brush each ball with water, then sprinkle over the sesame seeds, dividing equally. Transfer the baking sheet to the center rack of the oven and pour 2 cups hot water into the pot or pan below, closing the oven quickly to trap the steam. 

Bake until the rolls are golden and feel light when lifted, about 10 minutes. Transfer the rolls to a wire rack to cool before using. The cooled rolls will keep in a sealed container at room temperature for up to 4 days. Toast before serving.