Semolina and parmesan rolls

Semolina and parmesan rolls

By
From
How to Cook Bread
Makes
20-22
Photographer
Peter Cassidy

These dinner rolls are made using a starter dough, which needs to be left in the fridge overnight. This allows the flavour to develop, which along with the Parmesan gives really tangy and delicious results.

Ingredients

Quantity Ingredient

For the starter

Quantity Ingredient
5g fresh yeast
90ml tepid water
1/4 teaspoon caster sugar
70g strong white flour

For the dough

Quantity Ingredient
15g fresh yeast
300-350ml tepid water
300g strong white flour, plus extra to dust
200g semolina
2 teaspoons salt
oil, to grease
120g parmesan cheese

Method

  1. To make the starter, put the yeast in a bowl, add the water and stir to dissolve the yeast. Add the sugar and flour and stir to combine, then cover the bowl with cling film and leave in the fridge overnight.
  2. The next day, for the dough, combine the yeast with 2 tbsp of the water in a small bowl and stir well. Sift the flour and semolina into a large bowl and add the salt. Make a well in the centre of the flour and add the starter dough as well as the dissolved yeast. Add three quarters of the remaining water, using some of it to swill out the yeast bowl. Stir the mixture quickly to bring it together into a soft but not sticky dough.
  3. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, using as little extra flour as possible on the work surface to stop the dough from sticking. Place in a very lightly oiled bowl and cover with lightly oiled cling film. Leave in a warm place until doubled in size, about 1 hour. Grate the Parmesan and set aside.
  4. Transfer the risen dough to the work surface and knock it back for a couple of minutes. Press the dough out into a disc, then place 100g of the grated Parmesan in the centre of the disc, pull the edges over to enclose completely, and knead until the Parmesan is thoroughly incorporated.
  5. Shape the dough into rolls, each 35–45g, and transfer them to a lightly oiled baking sheet. It helps to work quickly as the rolls that are shaped first will begin to rise again as soon as they are shaped. Cover with lightly oiled cling film and leave to prove in a warm place for about 1 hour. Meanwhile, heat the oven to 200°C.
  6. To check the dough is proved enough, lightly press a roll at the bottom near the baking sheet with your finger; it should leave only a little indentation.
  7. Sprinkle a little of the remaining Parmesan over the top of each roll and bake in the oven for 15–20 minutes until lightly golden. The rolls should sound hollow when tapped on the base. Remove them to a wire rack to cool.
Tags:
bread
Leiths
baking
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