The remilled semolina rolls are easy to make, crunchy on the outside and with a very soft crumb, they stay fresh for about 3 days and if they dry out a little, just spray them with some water and then put them in a hot oven or in an air fryer for 2 minutes and they will be like freshly baked! Once fully cooled, you can also freeze them to always have a ready supply! But now let’s roll up our sleeves and make these rolls together!
Other roll recipes you might be interested in:
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 4Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Remilled Semolina Rolls
- 4 cups semolina flour
- 1.5 cups water (warm)
- 1 tsp dry yeast (or 15 g fresh yeast)
- 1 tsp fine salt
- 1 pinch sugar
Useful Tools for Making the Semolina Rolls Recipe
- Stand Mixer
- Food Scale
- Bowl
- Plastic Wrap
- Saucepan
- Parchment Paper
- Dough Scraper
- Pastry Board
- Bread Lame
Preparation of the Semolina Rolls
Warm the water in a saucepan and turn it off.
In the bowl of the stand mixer, pour the flour and salt and quickly mix with your hand, add the sugar and the yeast, then pour the warm water, attach the dough hook and turn on the mixer at speed 2 for 5 minutes.
After 5 minutes, remove the dough from the mixer and pour it onto the pastry board, shape it into a ball and place it in a glass bowl covered with plastic wrap to rise until it doubles (this will take a few hours, depending on the outside temperature).
Once the dough has doubled in volume, pour it onto the pastry board and with a dough scraper divide it into 4 equal parts, flatten each part with your fingers to spread it out and fold the dough onto itself to form a roll, place each roll on a baking tray lined with parchment paper, dust with flour and put it in the turned-off and closed oven to rise until doubled (about 2 hours).
When the semolina rolls have doubled, remove the tray from the oven and heat it to 392°F (200°C), once at temperature make a cut on the surface of the rolls with the appropriate tool and bake, cook for 30 minutes, at the end of cooking the rolls should be well browned on the surface!
Once the remilled semolina rolls are well cooled, you can enjoy them either in slices or cut in half and filled, obviously excellent for accompanying both sweet and savory foods!
