The semolina rolls with extra virgin olive oil are rolls made with evo oil; they are light, soft, and very tasty! Crunchy on the outside and soft on the inside, the perfect mix. Excellent for both sweet and savory fillings. I prepared these by hand in a bowl. But if you prefer, you can prepare the dough in a stand mixer. If you have a multifunction robot like the Monsieur Cousine, which I use, I recommend trying some bread recipes, such as the whole wheat bread with chia seeds or the kamut bread.

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Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Cooking methods: Oven
Cuisine: Italian

Ingredients for preparing semolina rolls with olive oil

4 cups re-milled durum wheat semolina
1 1/4 cups water
1/3 cup extra virgin olive oil
2 tsps dry yeast
2 tsps salt

Tools

Baking Sheet

Steps to make semolina rolls with olive oil

To prepare the semolina rolls with olive oil, first put half of the re-milled semolina flour in a bowl with half of the water and 2 tsps of dry yeast. Start mixing with your hands. Once the water is incorporated, gradually add the remaining water and flour, continuously mixing with your hands to form the dough. Now add the 2 tsps of salt and the 1/3 cup of evo oil, and continue kneading with your hands in the bowl.
Place the dough on a work surface dusted with semolina and continue kneading until the dough is smooth. The dough will be elastic, soft, and not sticky.
Now let the dough rise for 3 hours in a bowl covered with plastic wrap, if possible in the unlit oven with the light on. After the time has elapsed, divide the dough into about 7 rolls weighing 70/80 grams each. I used a dough scraper to help. Create a sort of rectangle either with your hands or with a rolling pin. Massage the inside of the roll with a few drops of evo oil, then fold it over itself from the shorter side.
Line a baking sheet with parchment paper and place the rolls spaced apart because they now need to undergo a second rise for 1 hour. Finally, brush the tops of the rolls with evo oil and preheat the static oven to 356°F.
Once the static oven is hot, bake the semolina rolls with olive oil at 356°F for 30 minutes. They should be golden on the surface. Remove from oven and enjoy once cooled!