Semolina Buns (From Scratch)
With only one rise time needed, this homemade semolina bun recipe is easy to follow and quickly yields 6 buns with a slightly crispy, golden crust and soft interior that expertly holds any sauce. For best success, take the time to review the recipe notes before starting.
Servings 6 buns
Calories 158kcal
Ingredients
- 177 ml (¾ cups) water, warmed to about 110°F (43°C)
- 7 grams (2 and ¼ teaspoons) instant yeast
- 16 grams (1 and ¼ teaspoons) white sugar
- 354 grams (2 cups and 2 tablespoons) fine semolina flour, plus more as need
- 1 teaspoon coarse sea salt
- 20 grams (1 and ½ tablespoons) olive oil
- 1 medium egg, at room temperature
- For toppings: 13 grams (1 and ½ tablespoons) sesame seeds
Instructions
- Prepare the dough: Whisk the lukewarm water, yeast, and sugar in the bowl of your stand mixer or small bowl. Cover and allow to sit for 10-15 minutes or until foamy and bubbly.
- Add the semolina flour, salt, one egg, and olive oil. Beat with the dough hook on low speed for a full 4 minutes or until the dough comes together and forms a shaggy mass, scrape down the side of the bowl with a silicone spatula to ensure all ingredients are incorporated. *If you don't have a stand mixer, you can do this step in a large mixing bowl, mix all ingredients together with a dough whisk.
- Knead the dough: Increase the speed to medium and let the stand mixer run for a full 8 minutes, or slap and fold by hand for 8 minutes on a lightly floured surface until the dough becomes smooth, soft, and slightly elastic, with some stickiness (See the picture above). If the dough gets too wet, add semolina flour, 1 teaspoon at a time, but don't add too much flour, as we don't want a dry dough. The dough gathers around the dough hook and away from the side of the bowl at the end of the kneading process. Leave the dough in the stand mixer bowl, cover with plastic wrap or a clean kitchen towel, and allow to rest for 20 minutes.
- Line a half baking sheet or oven pan with parchment paper or grease it with oil or non-stick spray. Set aside.
- Shape the buns: Transfer the dough to a lightly floured work surface, shape it into a ball. Divide into 6 equal pieces, each with about 3.5 ounces (100 grams). Shape each piece into a smooth bun (Use a bench scraper to easily cut and shape the dough into balls). Arrange on the prepared baking sheet. Gently flatten the balls with the palm of your hand into a 3.5-inch (8-9cm) wide circle.
- Rise: Cover the shaped buns with plastic wrap or a clean kitchen towel. Allow to rise for 45-60 minutes or until puffy. To check if your roll has risen properly, gently poke the bun dough with your finger about ¼ inch (5 mm) deep and immediately pull it away. If the roll slowly fills back, the rolls are ready to bake.
- Preheat the oven to 356°F (180°C).
- Just before baking, brush the buns with egg wash using a pastry brush, then sprinkle with sesame seeds.
- Bake the rolls: Bake at 356°F (180°C) for 20 minutes or until the semolina buns are golden brown on top, turning the baking sheet halfway through. If the top browns too quickly, cover the buns loosely with aluminum foil. Once baked, remove them from the oven and let them cool completely on a wire rack. Serve warm or let them cool completely to room temperature before enjoying.
Notes
The temperature when I made this recipe: 80.6 Fahrenheit (27 Celsius).
Overnight Instructions: Complete the recipe up to Step 3, then place the dough in a bowl, cover tightly, and refrigerate at 40°F (4°C) for up to 16 hours. When you are ready to use it, the next day, remove the dough from the refrigerator at least 30 minutes before you want it. Continue with the dividing and shaping step. Alternatively, you can shape the semolina buns, then cover the buns tightly and refrigerate at 40°F (4°C) for up to 16 hours, but note that this may require more refrigerator space.
Freezing Instructions: Follow the recipe through Step 3, then place the dough in freezer bags and freeze at 0°F (-18°C) for up to 3 months. On the day you need your rolls, remove them from the freezer, let them thaw for at least 2-3 hours or until they reach room temperature, then divide and shape your rolls.
Special Tools (affiliate links): Kitchen Scale with Liquid measuring cups / Measuring Cups & Spoons | Stand Mixer / Steel or Glass Mixing Bowl with a Whisk Dough | Bench scraper Baking Sheet | Pastry Brush | Wire Rack.
Flour: I used fine Italian semolina flour in this recipe, but you can use your favorite brand. Do not use medium or coarse semolina flour, as it requires different hydration, time, and instructions.
Yeast: You can use active dry or fresh baker's yeast (20 grams) instead of instant dry yeast. There’s no change to the preparation method, but active dry yeast requires slightly longer proofing times.
