Semolina Bread Rolls
Semolina rolls require 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.
Servings 12 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
Flours:
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.
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.
