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semolina rolls topped with sesame seeds on wood board
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Italian Semolina Rolls

Make your own homemade Italian rolls with my semolina bread dough recipe. These rustic, hearty rolls are crusty on the outside and have a tender, pale yellow crumb on the inside due to the semolina flour. Stuff them with your favorite sandwich ingredients or serve as dinner rolls.
Course Breads
Cuisine Italian
Keyword Italian semolina rolls, semolina bread rolls topped with sesame seeds
Prep Time 40 minutes
Cook Time 25 minutes
Resting time 2 hours 30 minutes
Total Time 3 hours 35 minutes
Servings 6 rolls
Calories 272kcal

Ingredients

  • 1 envelope active dry yeast 8 grams
  • 1 ⅓ cups water
  • 2 tsp honey
  • 1 ¾ cups double milled semolina flour (semolina rimacinata)
  • ¾ cups all-purpose flour
  • 1 tsp salt
  • 2 tbsp. sesame seeds optional

Instructions

Proof your yeast

  • Heat water until lukewarm and transfer to a small bowl.  Stir in honey until it dissolves. Add an envelope of instant yeast (8 grams), stir gently and let sit until foamy, about 10 minutes.

Prepare the dough

  • Meanwhile, add the semolina flour, all purpose flour and salt in the bowl of your stand mixer.  Mix until combined.
  • Pour in the yeast mixture and on low speed mix until combined and a dough begins to form.  The dough will be very wet at first, this is normal.
  • Mix on medium speed for 8 minutes until the dough is smooth and elastic.  After 4-5 minutes of kneading the dough will wrap itself around the hook and pull away from the sides of the bowl.
  • Transfer to a greased bowl, cover with plastic wrap and place in a warm area, free from draft until it doubles in bulk, about two hours.

Shape the semolina rolls

  • Divide the dough into 6 equal portions. I used a kitchen scale to divide the dough into approximate 110 gram balls. For larger rolls, divide the dough into 4 pieces. Or for mini rolls, divide into 8-10 pieces.
  • Roll each piece of dough and place on a parchment paper or silicone mat covered baking sheet. Cover and let rise for 30-45 minutes.
  • If you wish, score the rolls with a sharp knife. Brush with water and sprinkle with sesame seeds, if using.

To bake

  • Preheat your oven to 425 degrees F and place a pan full of water on the lower rack of the oven.
  • Bake at 425 degrees F for 15 minutes, then lower oven temperature to 375 degrees F and continue baking for 10 more minutes or until the rolls are golden brown underneath and sound hollow when tapped underneath.
  • Each oven bakes differently, therefore begin checking your rolls after 12 minutes of baking. If they are sufficiently browned, lower temperature to 375 degrees F right away and continue baking for 10-13 minutes until done.
  • Transfer the rolls to a wire rack to cool completely before serving.

Notes

Can semolina rolls be made without a stand mixer?
Yes it is possible to prepare this dough by hand as follows:
-Combine semolina flour, all-purpose flour and salt in a bowl.
-Make a well in the center and stir in the proofed yeast with a wooden spoon until a raggedy dough takes shape.
-Transfer the mixture onto a well floured surface and knead the dough for about 5 minutes. -Add a spoonful of flour or two, as needed, if the dough becomes too sticky to handle. Avoid adding too much extra flour.
-Shape into a ball and proceed with the recipe.
My dough is very sticky and difficult to handle. What can I do?
Due to it's high hydration, this bread dough is quite sticky and this is normal. If necessary, add one or two spoonfuls of additional semolina or all-purpose flour until you can easily handle the dough. Avoid adding too much extra flour in order to ensure bread with a tender crumb.
Can semolina bread dough be prepared a day ahead?
Yes it can. After kneading the dough and shaping it into a ball, place in a greased bowl and refrigerate overnight. Bring the dough to room temperature (about 2 hours) before shaping it as outlined in the recipe.
How to store semolina rolls:
Store semolina rolls in an airtight container or plastic wrap at room temperature for up to 3 days.
Can Italian semolina rolls be frozen?
Baked semolina rolls may be frozen in freezer bags or an airtight container for up to 1 month.
Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
 
 

Nutrition

Calories: 272kcal | Carbohydrates: 51g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 392mg | Potassium: 143mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 4mg