The mixed flour rolls were created to make quick rolls and especially to use up some semi-whole wheat flour I needed to finish.
I must say I expected them to be less soft, but they turned out super soft and kept well for days.
You can freeze them and take them out as needed, perhaps warming them up in the microwave.
Mixing multiple flours together, especially semi-whole wheat, gives the rolls a unique taste and texture.
If you wish, you can also add other flours, such as rye and oat, but you will need to adjust the water, as they might absorb it differently, so you might need a little more water.
If you replicate the recipe, feel free to send me your photos, and I’ll feature them on my fb page under your name.
Approximately 154 Kcal per roll
- Difficulty: Easy
- Cost: Economic
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 11 rolls
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Mixed Flour Rolls
- 1 1/2 cups water
- 1/5 oz fresh yeast
- 2 tsp salt
- 1 tsp sugar
- 2 1/2 cups semolina
- 1 1/2 cups semi-whole wheat flour
- 1/2 tbsp extra virgin olive oil (for rising)
Preparation of Mixed Flour Rolls
In a bowl, place the water and yeast and let it dissolve, then add the semolina flour and mix well.
Add the salt and incorporate it into the dough, then add the sugar and let it absorb as well.
Finally, add the semi-whole wheat flour and work the dough well until forming a well-kneaded ball.
Grease a bowl for rising, place the dough in it, and also grease the surface of the dough.
Let it rise for a couple of hours or until doubled, then transfer to a floured work surface and recreate a ball.
Divide the dough into 11 balls, place them on a baking sheet lined with parchment paper, flatten them a little, score the surface, and let them rise again for about an hour.
Once risen, bake in a preheated oven at 425 °F for 25-30 minutes, checking the cooking.
