Thursday, September 12, 2013

Semolina rolls

Semolina flour is a coarsely-ground wheat flour. I don't use it frequently, but this was a fun application that resulted in a tasty, chewy product.

7 oz all purpose flour
2.5 oz semolina flour
1 tsp kosher salt
1 cup water
1 tsp sugar
1 tsp yeast

Dissolve the sugar in the water and sprinkle the yeast on top. Allow to bloom.

Meanwhile, mix the flours and the salt. Add the yeast mixture and stir until no dry patches remain. Cover and set aside to rise for an hour.

Form into six balls on a well-floured surface. Place onto a sheet lined with greased parchment paper. Sprinkle the top with semolina and cover with plastic wrap. Store in fridge for 10 hours.

Remove from fridge, preheat oven to 425F. Allow rolls to rise for 30 minutes, then bake for 15 minutes on the middle rack.

Lower temperature to 375F and continue baking if needed to brown lightly. Remove onto cookie rack.

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