The semolina re-milled bread rosettes are made with a simple leavened dough to have fresh and fragrant bread just out of the oven at home.
I love the smell of fresh bread; in my home, we often knead both with brewer’s yeast and sourdough for a long-leavening dough that is much more digestible.
However, I prepared these rosettes with a little brewer’s yeast, and the result was quite satisfactory.
The rosettes are delicious on the table to accompany our dishes, but also excellent filled for the snack or lunch of young and old or to quickly replace a meal.
They are very simple to prepare, you just need to get this little tool here, which is used to slice fruit!
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- Difficulty: Easy
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Semolina Re-milled Bread Rosettes
- 4 cups semolina re-milled durum wheat (+ as needed for kneading)
- 1 1/4 cups water
- 0.28 oz fresh brewer's yeast
- 2 tsps salt
Tools
To shape the rosettes, I used a wedge apple slicer which you can find by clicking here!
- Stand Mixer or a bowl by hand
- Baking Tray
- 1 Apple Slicer
Preparation for Semolina Re-milled Bread Rosettes
In a stand mixer or a hand container, dissolve the brewer’s yeast with water, gradually add the flour and knead well, finally add the salt.
Knead and work again until the dough is soft and elastic; if necessary, add more flour.Once the dough is nicely elastic, cover and let it rest and rise for about half an hour.
After this time, divide the dough into equal pieces; if it’s sticky, sprinkle and use more flour.Work each piece a couple of times by folding, then close forming a ball with the seam facing inward, place on a non-stick baking tray or with parchment paper and let rise for another 30 minutes.
After this time, to achieve the rosette effect, pass the wedge apple slicer over each ball, without pressing too hard; its spokes give the right shape to each ball.
Let the rosettes rise again until they double in volume, then transfer the tray to the preheated oven.
Bake the rosettes in a static oven at 392°F for about 25-30 minutes or ventilated for 20-25 minutes.Adjust the baking based on your oven’s power; place the tray in the lower part of the oven for the first 15 minutes, then move it to the middle shelf.
Remove the rosettes when they are beautifully golden.For other recipes on leavened, bread, or other click here.
For the whole wheat version of bread rosettes click here!
Tips and Variants
For this recipe, we need the wedge apple slicer to achieve the perfect shape of the rosette, otherwise, you can form it by joining many balls or cut it into wedges with a knife.
The rosettes will keep for about 3 days, closed in a bag, or they can be frozen for about 1 month to have them fresh just out of the oven.
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