Making bread at home always gives an incredible satisfaction… but doing it in a Air Fryer is even more amazing, and today I’m sharing my Bread Rolls (or Loaves) in Air Fryer🥖: Crunchy crust and soft inside.
These rolls (or loaves) come from the union of all-purpose flour and semolina, a perfect mix to achieve a golden, fragrant crust and a soft yet well-structured crumb.
They are ideal for pairing with cured meats, cheeses, main courses, or simply enjoyed warm with a drizzle of extra virgin olive oil. And the best part? No need to turn on the oven!
In the steps, I’ll also explain how to manage the proofing in the multicooker, a practical and convenient solution, especially if the environment is cold or if you want a more stable temperature for perfect bread.
It’s not the first time I’ve shown that you can get great bread in an Air Fryer. I did it with the recipe for Spoon Bread Rolls, a quick no-knead recipe. So, with the right timing and a well-balanced dough, the result is truly amazing. Crunchy outside, soft inside… just like traditional oven-baked bread.
Note for those without an air fryer: no problem! You can bake these Bread Rolls (or Loaves) in a traditional oven. In the dedicated section, you will find precise instructions with times and temperatures.
Let’s go and prepare them now!
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- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 3
- Cooking methods: Air Frying, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Ingredients for 3/4 rolls
- 250 g all-purpose flour
- 250 g remilled semolina flour
- 3 g dry yeast (or 9 g fresh)
- 1 tsp sugar (coffee spoon size)
- 370 ml water
- 12 g salt (about 2 tsp)
Tools
Recommended Tools
- 1 Air Fryer
- 1 Food Scale
- 1 Bowl
- 1 Non-Stick Baking Tray (for proofing in the multicooker)
- 1 Dough Scraper
Steps
Preparation of the Bread Rolls (or Loaves)
Start by activating the yeast: in a glass, pour a portion of the total room temperature water. Add the dry yeast and the teaspoon of sugar, mix, and let rest for 5 minutes
In a large bowl, combine the all-purpose flour and semolina flour.
Gradually add the water with the yeast and start mixing with a spoon or spatula. When all the flour is hydrated, add the salt.
Mix until you get a rough and very soft dough. No need to knead for long: just make sure there are no dry parts.
Cover and let rest for 20 minutes (short autolysis).
Folding and Proofing: With slightly wet hands, do a round of folds in the bowl: lift one side of the dough and fold it towards the center. Repeat for 4 sides. Cover with a cotton cloth and let rest for 20 minutes. Repeat this operation 2 times.
After the last round of folds, let the dough rest until you reach a total of 2 hours of proofing or until doubled in size, including resting times between folds.
In the end, the dough should be puffy. If the environment is cold, you can let the dough proof in the turned-off oven with the light on. This will create a slightly warmer and constant temperature, ideal for proofing without fluctuations.
Folding and Proofing in Ninja Combi 12-in-1 Multicooker: Once the dough is ready, transfer it to a non-stick baking tray. Pour 500 ml of water into the combi tray, place the rack, and put the baking tray with the bread dough on top. Place it inside the Combi, switch to Combi Cooker.
Start the “Prove” program at 95°F (35°C). After 20 minutes, with slightly wet hands, do a round of folds in the tray: lift one side of the dough and fold it towards the center. Repeat for 4 sides. Restart the program and repeat this operation 2 times until reaching a total proofing time of 1 hour and 45 minutes
Forming the rolls: Gently turn the dough onto a well-floured surface with semolina. Without deflating it, slightly spread it with your hands, and with a dough scraper or knife, divide the dough into 3/4 rectangular pieces.
Don’t shape them too much: leave them irregular to achieve a rustic look.
Sprinkle the surface with a little semolina.
Place the rolls on the tray or basket, arranging them on top of the rack
Preheat for 2/3 minutes using the bake or air fry program and cook at 356°F (180°C) for 20 minutes
Increase to 392°F (200°C) and continue for another 4/5 minutes. If necessary, you can gently flip them during the last 5 minutes. They should be golden
Remove the tray or basket and let them cool for at least 15 minutes before cutting: the inside will continue to set and will be perfectly soft.
Every time I make these rolls (or loaves) in the air fryer, it reminds me of how incredible it is to get fragrant and soft homemade bread without turning on the oven. With a little patience and some tricks, we can bring the aroma of freshly baked bread directly to our table
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Oven Baking
Preheat and cook at 392°F (200°C) static or 356°F (180°C) fan for 25/30 minutes, until golden brown.
Place on a tray and for an extra crunchy crust, spray a little water on the surface before baking. Let them cool before cutting.
Tips and Storage
Tips
For an even crunchier crust, you can lightly spray water on the surface before cooking.
Don’t overwork the dough after proofing to avoid deflating it;
The dough should remain soft, don’t add too much flour
The resting times between folds allow the gluten to build, don’t skip them
Don’t cut them immediately after baking: let them cool for at least 10-15 minutes.
Storage
You can store the rolls at room temperature for 1 day in a paper bag, avoid plastic to keep the crust from softening.
The next day, heat them for 3/4 minutes in the air fryer at 338°F/356°F (170°C/180°C) to make them crispy again.
You can freeze them, whole or already halved, in food bags for up to 2 months.
Thaw at room temperature and then heat for 4/5 minutes in the air fryer at 338°F/356°F (170°C/180°C), and they will become crispy outside and soft inside.
You can store the rolls at room temperature for 1 day in a paper bag, avoid plastic to keep the crust from softening.
The next day, heat them for 3/4 minutes in the air fryer at 338°F/356°F (170°C/180°C) to make them crispy again.
You can freeze them, whole or already halved, in food bags for up to 2 months.
Thaw at room temperature and then heat for 4/5 minutes in the air fryer at 338°F/356°F (170°C/180°C), and they will become crispy outside and soft inside.
