Easy 100% Semolina Rolls
Rustic, crispy, and soft semolina bread rolls topped with a mixture of fennel, black sesame, and sesame seeds, and baked until crackly on the outside and fluffy inside—perfect for a hearty Italian sub or hoagie that won't get soggy.
Servings 8 roll
Calories 259.6kcal
Ingredients
Dough
- 1 cup and 2 tbsp (285 g/ml) water, warmed to about 110°F (43°C)
- 2 and ¼ teaspoons (7 grams) instant yeast
- 1 and ½ tablespoons (18 grams) white sugar
- 3 cups (480 grams) fine semolina flour, plus more as needed
- 1 and ½ teaspoons (9 grams) coarse sea salt
- 2 tablespoons (30 grams) olive oil
toppings
- 1 teaspoons sesame seeds
- 1 teaspoons fennel seeds
- 1 teaspoon black sesame seeds
Instructions
- Prepare the dough: In the bowl of a stand mixer or a large mixing bowl, whisk together the warm water, sugar, and yeast. Cover and let it sit for 10-15 minutes until foamy and bubbly on the top.
- Add the semolina flour, olive oil, and salt to the bowl. Using a dough hook, combine on low speed for about 4 minutes until the dough forms a shaggy mass. Be sure to scrape down the sides and bottom of the bowl with a spatula to ensure all the flour is fully incorporated. The dough should clear the sides of the bowl and cling to the hook at the end of this step. *If you don't own an stand mixer? You can combine all the ingredients in a large mixing bowl with a silicone spatula, wooden spoon, or dough whisk until a shaggy dough forms.
- Knead the dough: Increase the mixer speed to medium and knead for 8 minutes until the dough is smooth and elastic, or transfer the dough to a lightly surface dusted with semolina and knead for 8 minutes. If the dough is too wet, add 1 tablespoon of semolina at a time; if the dough is too dry, add 1 teaspoon of water. Avoid over-adding too much flour or liquid, as you don't need a sticky or dry dough. The dough should be tacky but not stick to fingers after the kneading process (Refer to the photo in the above post as a guide). Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let it rest for 10-20 minutes.
- Lightly grease a 13x15-inch baguette pan or a large baking sheet, or line with parchment paper.
- Shape the Rolls: Transfer the dough to a lightly floured surface and divide it into 8 equal pieces (about 3.5 oz or 100g each). Using a rolling pin, flatten each piece into a 4x6 inch (10x15 cm) rectangle. Starting from the long edge, roll the dough up into a 6-inch log, then pinch the seam firmly to seal. Place the shaped rolls in the prepared pan.
- Rise: Cover the shaped rolls with a clean kitchen towel or plastic wrap and let them rise in a warm environment for 1 to 1.5 hours until doubled in size. To ensure your semolina rolls are ready to: gently press a finger about 1/2 inch (1 cm) into the side of the dough—if the indentation slowly springs back halfway, they are perfectly proofed and ready to bake.
- Preheat the oven to 425°F (220°C).
- Lightly spray the risen rolls with water. Using a bread lame or sharp knife, score the top of each roll with a quick, 1/2-inch deep vertical mark down the center and generously sprinkle with the fennel and sesame seed mixture. Bake at 425°F (220°C) for 15–16 minutes until the rolls are a beautiful golden brown. Allow the semolina rolls to cool on the pan for 10 minutes before slicing and serving.
- Slice them for subs, dip them in sauces, or use them however you like. Cover leftover semolina rolls tightly and store at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Notes
The temperature when I made this recipe: 66 Fahrenheit (19 Celsius).
Make-Ahead Instructions: Prepare the dough through step 3, shape the dough into a ball, place it in a greased bowl, and cover. Keep the dough overnight in the refrigerator. In the morning, remove the dough from the refrigerator, and keep it on the counter until it reaches room-temperature. Pinch down to release any air, and continue with step 4.
Freezing Instructions: Baked semolina rolls freeze wonderfully. Freeze them for up to 3 months, thaw overnight in the refrigerator or at room temperature when needed, then warm to your liking. You can also freeze the semolina roll dough. After kneading in Step 3, wrap the dough tightly in plastic wrap, then in a freezer-safe bag, and freeze for up to 3 months. Thaw overnight in the refrigerator, then keep on the counter until it reaches room-temperature. Continue with step 4.
Baguette Pan: These rolls bake most evenly in a baguette pan, which allows heat to circulate around the bottom for a perfectly crisp crust. If you don’t have one, a standard baking sheet lined with parchment paper will still work, too.
Special Tools (affiliate links): Kitchen Scale / Measuring Cups & Spoons | Stand Mixer, or a Steel / Glass Mixing Bowl with a Wooden Spoon / Silicone Spatula | Rolling Pin | Baguette Pan | Pastry Brush | Bread Lame.
Yeast: You can use active dry, instant, or fresh yeast for these rolls. If using active dry, note that the rise time may be slightly longer. For those who prefer fresh yeast, use a 3:1 ratio compared to instant—you will need 1.5 tablespoons (21 grams) for this recipe.
