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    Semolina Bread Rolls

    Semolina Bread Rolls

    Crispy, airy, absolutely perfect - semolina makes it even better!

    Crispy, airy, absolutely perfect! Semolina makes this bread even better, adding amazing flavor and texture. I don't buy bread anymore because I can make these incredible semolina rolls at home. Watch until the end to learn all its secrets!

    Using the simple "lift and slap" technique and therapeutic shaping process, these rolls have the perfect crumb - crispy outside, soft inside. They sing as small cracks form in the crust - the best song in the world! Follow along with the video below!

    Watch how to make perfect semolina bread rolls!

    Ingredients

    • 220 ml Water(1 cup)
    • 3 g Fresh yeast(¾ tsp, or 2g dry yeast (½ tsp))
    • 170 g Bread flour(1⅓ cups)
    • 150 g Semolina(1 cup)
    • 6 g Salt(1 tsp)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine water (220ml) with fresh yeast (3g). Mix well. Add bread flour (170g), semolina (150g), and salt (6g). Mix until there's no more dry flour visible - just mix, no need to knead. Every little bit is precious! Cover and let rest for 30 minutes at room temperature.
      Timer Available:First Rest (30:00)
    2. 2
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold each to the center. Lift the dough and slap it back using the "lift and slap" technique. Cover and let rest for 30 more minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides. The dough is now much more elastic! Give it a gentle lift and slap. Now the dough is ready for the final rise. Let rise until it doubles in size - usually about 2 hours.
      Timer Available:Main Rise (2:00:00)
    4. 4
      Divide and pre-shape: Sprinkle flour on work surface. Fold the dough to make it easier to cut. Bubbles are always a great sign! Divide into 6 equal parts. Brush off any extra flour from each piece. Flatten gently, fold into a ball, make each dough ball nice and tight, and rub against work surface to seal. Let them rest uncovered for 10 minutes.
      Timer Available:Ball Rest (10:00)
    5. 5
      Final shaping: Fold them to tighten the surface and pinch to seal. Roll the dough into a longer shape with your palm. Move to baking tray. Tighten the surface, pinch to seal, roll into shape. The process is so therapeutic!
    6. 6
      Final rise: Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    7. 7
      Score and prepare: Lightly sprinkle flour over the bread (a tea strainer is perfect for this) and smooth the flour with your hand. Score the bread with a sharp blade or knife - it will help it expand nicely. Sprinkle a little water around the bread for steam.
    8. 8
      Bake: Cover with another tray of the same size and bake at 430°F (220°C) for 20 minutes. Remove the top tray and bake for 10 more minutes until golden and crispy.
      430°F (220°C)
      Timer Available:Baking Time (30:00)
    9. 9
      Cool and serve: They sing as small cracks form in the crust - the best song in the world! The crust is crispy outside while the inside stays incredibly soft. Slice to reveal the perfect crumb with beautiful air pockets. Enjoy your semolina rolls!
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    They look great! They sing as small cracks form in the crust - the best song in the world! I could listen to this forever! Hollow taps mean it's perfectly baked. As crispy as it gets! The crumb is perfect - crispy outside, soft inside. Semolina adds great flavor and texture. Now the most important part: the butter! YUM!

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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