QUICK NO-KNEAD SEMOLINA BREAD ROLLS
This quick and delicious no-knead semolina bread rolls recipe allows you to make bread rolls on the same day without much kneading.
You make them in the morning, and they are ready by evening: a great convenience for those who have little time in the kitchen and they stay soft for a long time.
Once baked and cooled, you can also freeze them and take them out as needed.
Let’s see how I made them.
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1 2/3 cups re-milled durum wheat semolina
- 1 1/4 cups water
- 3 tbsp olive oil
- 1 3/4 tsp instant dry yeast (4 tsp fresh yeast)
- 4 tsp salt
Tools
- Bowl
- Baking Tray
Steps
For those using instant dry yeast, subtract 50 g of water from the total described and then follow the instructions on the package.
In a bowl (or a stand mixer with a dough hook), pour all the ingredients a little at a time (except the salt) and mix.
Wait 30 minutes, then add the salt.
Bowl folds
I am used to doing them in my dough as they make it softer, but if you don’t have time you can skip this step.
If you decide to do them, you can find everything here –> BOWL FOLDS EXPLAINED EASILY.Otherwise, you can use a spoon as shown in the video.
Let the dough double.
At this point, with the help of two kitchen spoons, take a little dough at a time and place it on a baking tray lined with parchment paper.
Let it rest for another couple of hours and then bake at 390°F for about 20 minutes.
Our QUICK NO-KNEAD SEMOLINA BREAD ROLLS are ready: if you want to make them soft, cover them with a cloth as soon as they are out of the oven, the steam will do the trick.
