Milk rolls with re-milled semolina and olive oil, a delicious recipe that is part of our homemade bread recipes collection and a good alternative to the whole milk rolls you love so much.
I hadn’t made homemade bread for some time, but a few days ago Ale asked me for milk rolls and even though I didn’t have time to work the dough and I didn’t have white flour, I didn’t want to disappoint him. I decided to use my food processor to save time and used semolina flour, which I always have at home.
So, practically, I let the appliance mix the dough and then set it aside to rise; in the end I only shaped the rolls and after a second rise I put them straight into the oven to bake. In the end they were so cute and tasty that I wanted to photograph them to share the recipe with you, and my little one had to wait before tasting them!
Do you want to make them with me? Here’s the recipe, but before you go to the kitchen, remember that if you want to stay updated on new recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 10 rolls
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 240.82 (Kcal)
- Carbohydrates 41.73 (g) of which sugars 5.81 (g)
- Proteins 6.07 (g)
- Fat 7.10 (g) of which saturated 1.69 (g)of which unsaturated 1.34 (g)
- Fibers 6.49 (g)
- Sodium 466.72 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make Milk Rolls with Olive Oil and Re-milled Semolina
- 3 cups semolina flour (re-milled)
- 1 1/3 cups milk
- 3 1/3 tbsp extra-virgin olive oil
- 2 3/4 tbsp sugar
- 2 tsp salt
- 1/2 sachet active dry yeast (or half a fresh yeast cake)
- to taste poppy seeds (or as desired)
- to taste milk (for brushing)
Tools
- Food processor
- Baking sheet
- Oven
Milk rolls with olive oil and re-milled semolina: preparation…
You should make this bread with the type of flour specified in the recipe, but if you can’t find it, use a pizza flour instead: the result will be less rustic, but still delicious.
To make the recipe I used my food processor, starting the dough function which runs for three minutes; you can also knead with a stand mixer or a bread machine. The only really important thing is to obtain a homogeneous and elastic dough.
I think you can also knead by hand, but since I haven’t tried it, if you attempt it reduce the amount of milk slightly.
Gather all the ingredients in the bowl and, once you obtain a homogeneous mass, put it in a warm place to rise until doubled in size.
When the dough has doubled, turn it out onto a floured work surface, work it to form a ball and divide it into pieces of 80-100 g (about 3-3.5 oz) each, no more than that.
From each piece form small balls: simply bring the edges toward the center of the dough, flip it and roll it a little between your hands.
Let the rolls rise again for 45 minutes or until doubled, then preheat the oven to 356°F (conventional/static mode).
Brush the rolls with milk, score the surface with a cross, sprinkle with seeds as desired and bake.
Bake in conventional mode for 15-20 minutes, or until nicely golden.
Remove from the oven, let cool slightly and serve.
Store leftovers in a paper or cotton bag and consume preferably the same day, as you would with fresh bread.
Alternatively, you can freeze them cold and thaw as needed, warming them for a few seconds.
If you are interested in the appliance I used, here is the link: Food processor;
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