Mini semolina rolls are super soft morsels for filling: perfect with cold cuts, cheeses, and vegetables, they are also great with jams and spreads. Small and delightful, they present well at buffets and enrich the bread basket. Less demanding to prepare than the classic loaf, the mini semolina rolls are delicious. Try them now!
Don’t miss out
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 25 Minutes
- Portions: 16Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
I used re-milled durum wheat semolina because that’s what I had at home, but if you prefer slightly more rustic rolls, use non-re-milled durum wheat semolina.
- 7 oz re-milled durum wheat semolina
- 2 1/2 cups all-purpose flour
- 1 1/2 cups water
- 1 tsp honey
- 1 tsp dry yeast
- 1 tsp salt
- 2 tsp extra virgin olive oil
Tools
- 1 Kitchen Aid Artisan Mixer
- 1 Dough Scraper
- 1 Reusable Parchment Paper Sheet
Steps
In the bowl of the stand mixer, pour the water and then add the flours, yeast, and honey. Start kneading, and when the hook has gathered the dough, add the salt. Finally, add the oil and continue working until you get a smooth and homogeneous dough. Transfer it into a bowl, cover it, and let it rest until it has tripled in volume. It will take about three hours, but it depends on the temperature you have at home. After the rising time, bring the dough back to the work surface and divide it into 16 pieces of about fifty grams each. Form balls, place them on the baking sheet lined with parchment paper and let them rise covered for about an hour. Bake in a preheated oven at 390°F for twenty minutes or until golden brown.
