The semolina and ricotta rolls are perfect to prepare when you have ricotta to use up. They have a crunchy crust and a soft interior, and making them is really easy. They are excellent enjoyed stuffed with cold cuts and cheeses, but also with butter and jam. If you freeze them, you will always have rolls on hand that defrost in no time.
If you like making bread at home, also try these recipes of mine:
- Difficulty: Easy
- Rest time: 4 Hours
- Preparation time: 25 Minutes
- Portions: 8 rolls
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup semolina flour
- 2 1/2 cups all-purpose flour
- 1 tsp dry yeast
- 3 oz ricotta
- 1 1/4 cups water (lukewarm)
- 2 tsps salt
- 1 tbsp extra virgin olive oil
Steps
To prepare the semolina and ricotta rolls, in the bowl of a stand mixer, mix the all-purpose flour, semolina flour, all-purpose flour, and dry yeast. Add the ricotta and lukewarm water and start the mixer.
When the dough begins to form, add the salt and extra virgin olive oil. Continue kneading until the dough is smooth and homogeneous and has detached from the walls and bottom of the bowl and is wrapped around the hook.
Form a ball with the dough, put it back in the bowl, and let it rise in a warm place away from drafts. Let rise for an hour, then make folds and let it rest again until it doubles in size. It will take about another hour and a half. (about 2 hours and 30 minutes in total)
When the dough has doubled in volume, divide it into 8 equal pieces and form a ball with each piece. Pass the dough balls in the semolina flour and place them on a baking tray lined with parchment paper. Flatten them with your hands and let them rise covered for another 20 minutes.
Meanwhile, preheat the oven to 428°F (static).
After the resting time, with a sharp knife, make an incision on the surface of each roll.
Pour half a glass of water on the bottom of your oven to create steam, and bake your rolls at 428°F for 10 minutes. Then lower the temperature to 374°F and let them bake for another 10 minutes or so, until they are slightly golden on the surface and when tapped on the back, they sound “hollow.”
Remove your semolina and ricotta rolls from the oven and let them cool on a rack or enjoy them while still warm.
If any are left over, you can easily freeze them in food bags and defrost them when needed.
