13 December 2019

SOFT SEMOLINA ROLLS

When it comes to cold, late-autumn mornings, few things compare to a piping hot, freshly baked bread roll, with a sliver of cold butter, slowly melting into it. Chewy crust, pillowy soft texture, and just the slightest hint of sweetness, they a true delight to serve with any meal, really.
Semolina, though quite gritty while dry, becomes very smooth when hydrated, and gives a delightful crisp to the baked rolls. They are so very light, perfect for enjoying hot with any type of spread, sweet or savoury, and even as a slider roll, with cheesy meatballs and tangy tomato sauce.


Ingredients
350 grams plain flour
100 grams semolina
250 ml warm milk
20 grams fresh yeast
1 ½ tablespoons granulated sugar
50 ml vegetable oil
1 teaspoon salt


Preparation
Pour the warm milk into a medium bowl, add in the sugar and the yeast, mix it well, and let it become bubbly and active. This should take about 15 minutes or so, depending on how warm the room is. Sift the flour, semolina, and salt into a large bowl, and make a little well in the centre. Pour in the activated yeast and the oil, and stir with a wooden spoon until a soft dough forms. Cover the top of the bowl with a clean kitchen towel, and let the dough rest and rise in a warm spot for an hour, or until doubled.
When the dough is ready, turn it out onto a floured surface, and briefly knead to deflate it. Divide the dough into 12 equal pieces, and shape them into spheres before placing them in a round baking pan (23 cm), lined with baking parchment. Mist them with a bit of water, cover with a kitchen towel, and let them rise for a second time, about 45 minutes or so. Bake them in a preheated oven, at 200°C, for about 25 minutes, or until the crust starts to become golden. Once baked, take them out of the oven, and generously mist them with water. Let them cool to your preference and serve. Yields 12 dinner rolls.

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