Semolina rolls need only 6 ingredients and are perfect for dinner, sandwiches or toasted with butter and jam. They have a rustic texture with a golden crust and slight crunchiness from the sesame seeds. They keep well and can be frozen. Semolina flour, a main component, is easily available online and at some supermarkets.
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Dinner and sandwich rolls
This is a simple dinner roll recipe with a unique ingredient: semolina flour. This flour gives the rolls a light golden brown hue and a beautiful, soft crumb.
They're a cross between our very popular semolina bread recipe and the yeasted beer rolls.
Make a batch and freeze them. You can warm them up when the need arises. They go well with stew, a bowl of chicken chili, sandwiches and split and toasted for a breakfast or brunch table to serve with butter.
What use semolina flour in bread? It's a classic Italian flour used for bread and pasta as it gives a golden color, a dense structure and great texture. It's milled from durum wheat and is high in gluten and protein; this helps with rising and structure.
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Bread flour: it has more gluten and can be easily purchased online. King Arthur's unbleached bread flour is a popular one. If unavailable, use all-purpose flour.
- Semolina flour: is durum wheat flour and adds color and texture. You can buy semolina flour for bread online.
- Yeast: I use active dry yeast, which needs to be hydrated before (foamed). You can use instant yeast (¾ of the amount given for active dry) and add it directly to the flour, then add the liquid; there is no need to foam it first. If using fresh yeast (the ratio is 3:1 to dry) and is used in the same way as the active dry, you need to hydrate it first and let it foam.
- Honey or granulated sugar: a small amount is used to 'feed' and start the yeast.
- Sesame seeds: they're optional but recommended.
Uses and variations
- It can be formed into different shapes such as rolls, loaves, baguettes, batards (football-shaped), breadsticks or even pizza.
- Add-ins: use chopped herbs (basil, thyme and oregano are great), onions, or grated cheese to the dough, and have savory dinner rolls.
- They make great sandwiches: leftover chicken or steak, cold meats, and cheese all go very well with this type of bread.
- Toasts for cheese boards: If you have some stale rolls, slice them thinly and bake them at a medium-low oven until slightly golden and dry. For a tastier toast, drizzle them with olive oil and sprinkle with sea salt before baking. Serve them on charcuterie and cheese boards.
Steps to make semolina rolls
Foaming the yeast: this step starts the yeast process and makes sure it's active and working well. It's mixed in a small bowl with the honey (or sugar), some water and flour from the total ingredients. If the mixture doesn't foam, you must buy new yeast and start again.
Lukewarm water, or tepid or barely warm water. If it's too hot, it will kill the yeast's power, so this is important.
Stand mixer: if using it (and it's highly recommended if you don't knead by hand), mix the ingredients directly in the mixer's bowl.
- The foamed yeast and the rest of the ingredients are stirred together in a large bowl.
- At first, it's a shaggy mass that feels like it will never turn into a smooth dough, but it will. Don't be tempted to add extra flour or liquid until you knead it.
- After kneading for a few minutes, the dough will be coarse. Knead it more until it's firm, quite smooth and forms a ball.
Transfer it to a clean large bowl where it can rise comfortably. If in doubt, err on the side of a larger container. You don't want it to overflow.
- Cover the dough with a clean kitchen towel or loose plastic wrap and let rise until doubled. This is called proofing the dough.
The dough will double, and it will be noticeable. Punch it down gently, to release the gas.
- The formed rolls are placed in the baking dish and need a second rise.
I use two round ceramic dishes, but you can also use one rectangular dish that can accommodate all 12 rolls.
- They will puff and bump into each other, which is a signal that they are ready to be baked.
Before going into the oven, brush them with water and sprinkle with sesame seeds.
Baking
Preheated oven: This is important! If you forgot to turn it on, make the rolls wait until the oven has reached the correct temperature.
When are they done? They will rise and puff, and the top will be slightly golden brown and dry. If you lightly tap the bottom with your knuckles, it will sound hollow and not be too soft.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Make sure the yeast is fresh and active: if it doesn't foam, you have to buy a new one. Using instant yeast might be trickier, as it's meant to be added directly to the flour and not foamed first. So check the expiration date and keep it refrigerated.
- Storage
Room temperature: transfer the cooled rolls to an airtight container, resealable plastic bag or cover with plastic wrap to avoid dryness. Be careful not to squish them. They keep for 2-3 days.
Refrigeration and freezing: either works for longer storage. Wrap or cover as explained above. They keep in the fridge for a week and in the freezer for a month.
Related recipes you might like:
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Semolina Bread Rolls
Ingredients
- ¾ ounce active dry yeast, or instant yeast or 1 ounce fresh yeast
- 2 tablespoons honey or sugar
- 2 ⅔ cups water, barely warm
- 3 cups bread flour, approximately, King Arthur's unbleached bread flour is a popular one.
- 4 cups fine semolina flour, You can buy semolina flour for bread online.
- 2 teaspoons salt
- white sesame seeds, to coat the rolls
Instructions
- Dissolve ¾ ounce active dry yeast in a bowl with 1 cup water and 2 tablespoons honey or sugar. Leave a few minutes until foaming. If using instant yeast, add directly to the sugar below with the flour, no need to make it foam.
- Combine 3 cups bread flour, 4 cups fine semolina flour and 2 teaspoons saltn the bowl of a stand mixer (or a large bowl if making it by hand)
- Make a hole in the middle and add the yeast mixture and the rest of the water. With a wooden spoon mix until you have a shaggy mass.
- If using a mixer, attach the dough hook and knead for a few minutes until the dough starts to come together. Adjust liquid (add water by teaspoons if the dough is too dry and won't come together) or flour (add by tablespoons if the dough is too wet) if needed.
- Knead for 5 minutes until smooth and elastic.
- If making by hand, dump the mix onto a lightly floured surface and knead by hand for 1 minute, adding teaspoons of water (if too dry) or tablespoons of flour (if too wet).
- Knead for 5 to 7 minutes, pushing and folding the dough over and over until smooth and elastic.
- Shape into a ball, cover with a clean towel or plastic wrap (it will rise faster), and let double in size for about 30 to 40 minutes, depending on how warm the kitchen is.
- Have ready a baking dish that accommodates 12 rolls, 2 smaller ones that accommodate 6 each or a baking sheet or tray that holds 12 rolls with a small space in between them.
- Gently punch the dough down to release all air inside, and knead for 1 minute.
- Cut into 12 equal pieces, shape each into a tight ball, and place in two greased round tins.
- Brush the tops with water and immediately sprinkle white sesame seeds on top, making sure they adhere to the surface by pressing gently if needed.
- Cover with a clean towel and let rise until doubled again. While they're rising, preheat the oven to 425ºF (225ºC).
- Bake the bread for about 10 minutes, reduce the temperature to 375ºF / 190ºC and continue baking for about 15 more minutes, until golden and dry. If you tap the bottom, it should sound hollow. If it doesn't sound hollow, you might need a few more minutes. Remove from pan onto a wire rack and let cool.
Notes
Bread flour has more gluten and can be easily purchased online. If unavailable, use all-purpose flour.
Semolina flour is durum wheat flour that adds color and texture. Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust. Make sure the yeast is fresh and active: if it doesn't foam, you have to buy new one and start over. Using instant yeast might be trickier, as it's meant to be added directly to the flour and not foamed first. So check the expiration date and keep it refrigerated.
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