SEMOLINA RICOTTA BUNS, quick Sardinian rolls arrescottu, super soft, great for stuffing, freezable, perfect alongside meals or for birthday parties and buffets.
These semolina buns with ricotta are easy and quick, my grandmother loved them, the dough remains moist and slightly sticky, it’s normal, this ensures they stay very soft, almost melting in your mouth, the semolina flour gives a slightly crispy crust.
The recipe for the Sardinian semolina buns is really simple, very soft rolls with a dough made by hand, without a robot, of course you can always use it, but it’s not necessary, just a few minutes and it’s ready to rise, it’s worth at least trying.
Follow me in the kitchen today for semolina buns with ricotta, easy and fast!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Cooking time: 25 Minutes
- Portions: 12
- Cuisine: Italian
Ingredients
- 4 cups flour (fine semolina)
- 2 lbs Cow's milk ricotta
- 1 cup Water (approx.)
- 0.4 oz Fresh yeast
- 1 tbsp Sugar
- 2 tsp Salt
Preparation
Pour the flour into a bowl, dissolve the yeast with the water and add it to the bowl.Add the salt, sugar, and ricotta, mix well. The dough will be soft and sticky, do not add flour, it should be like this, if it’s too firm add water.
Work it by hand just long enough to thoroughly combine all the ingredients, form a ball, place it in the bowl, and cover with plastic wrap.
Let it rise in a slightly warm, turned-off oven for about half an hour.
After the time has elapsed, take the dough, dust the surface with semolina, pour out the dough and spread it by hand, no rolling pin needed.
Cut into rectangular shapes, the size you prefer, generally about 4-5 inches, dust with plenty of semolina, place them on a baking sheet lined with parchment paper, and let them rise another 30 minutes.
After the time has passed, preheat the oven to 392°F, bring it to temperature, and bake the buns, cook for 20-25 minutes. Bon appétit
Arte in Cucina recommends…
These semolina ricotta buns are delicious and very soft, if you don’t have semolina you can use all-purpose flour, the result is still great.
The semolina buns you see in the photos and video were made with less ricotta, as I had run out, I added water to maintain the same level of hydration, the recipe is from a Sardinian friend, made several times.
The semolina buns you see in the photos and video were made with less ricotta, as I had run out, I added water to maintain the same level of hydration, the recipe is from a Sardinian friend, made several times.
