Semolina rolls, the ones I love most! With a golden, crunchy crust that encloses a compact yet very soft crumb. Preparing them is an immense pleasure: while waiting for the bake, the aroma fills the kitchen and at that moment you already think about how to devour them. Homemade bread is a personal satisfaction that brings to mind a tranquil, serene life made of small gestures, just like it used to be. I chose to make small rolls, beautiful to serve at the table for dipping or accompanying side dishes, or for a buffet filled with cold cuts and cheeses, or, as my little one loves them, simply with olive oil and salt. I recommend making a double batch… they will disappear before you bring them to the table. Now all that’s left is for you to try and taste them!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 6 Hours 30 Minutes
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 cups fine durum wheat semolina (about 500 g / 17.6 oz)
- 1 1/2 cups + 2 tsp water at room temperature (about 370 ml)
- 1 1/2 tbsp extra-virgin olive oil (about 20 g)
- 1 3/4 tsp salt (about 10 g)
- 1 tsp sugar
- 1 1/4 tsp fresh compressed yeast (12 g) — about 1 1/4 tsp active dry yeast
Tools
- Baking mat micro-perforated
Steps
In a stand mixer or in a bowl, place the semolina, the olive oil and the sugar. Dissolve the yeast in the lukewarm water, start the mixer and add the water little by little. When the dough becomes cohesive, add the salt and work at medium speed until the dough is well developed and elastic, about 5 minutes. Cover the dough and begin the first rise. After 30 minutes give the dough a few folds, leave for another 30 minutes. Take the dough again, fold once more and let it rise for 5 hours.
After the rising time, shape dough portions of about 70 g each (you can make them smaller or larger if you prefer), and let them rest for 30 minutes. If you like, you can make a surface cut before baking; I preferred to leave them whole.
Bake in a preheated conventional oven at 392°F for 20 minutes. Check baking as times depend on your oven; they should be nicely golden.
Your semolina rolls are ready.
Storage
You can store the semolina rolls in a food-grade plastic bag until the next day, but it is preferable to freeze them. Before consuming, let them come to room temperature and then reheat them for a couple of minutes in a conventional oven or an air fryer.
