The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Semolina Bread Roll

zoltan szabo's picture
zoltan szabo

Semolina Bread Roll

Hi to everyone,

this is my first post. I would like to share my recipe for semolina bread roll. I use the same recipe to bake larger loafs and fougasse as well.

In the restaurant I serve with this roll's pates and terrines or just simply serve as part of a bread basket.

Hope you guys like it as much as I do.

Happy baking! Zoltan

semolina rolls



  • 500gr fine semolina
  • 11gr salt
  • 50gr butter
  • 25gr yeast
  • 300ml luke warm water

1. Mix all the dry ingredients together, add the yeast.

2. Add the warm water and mix until a smooth soft elastic dough become together.

3. Place the dough somewhere warm to proof for 45 minutes.

4. When the dough is proofed knock it back and work on it for 5 minutes. Shape and devide into 30gr rolls.

5. Let it proof again then slash the top and bake with steam on 200C for 15-20 minutes until golden and hollow the noise when you knock the bottom of it.

6. When ready place on wire rack and brush with olive oil.



AnnaInNC's picture

and VERY tasty ! Great rolls.

ehanner's picture

I love it when an artist and craftsman/women converge and create a beautiful piece of edible artwork. Very nice looking roll Zoltan Szabo. Welcome to the site.



inlovewbread's picture

Welcome to the site, I look forward to seeing what else you make! These rolls are works of art. 

Question, when you list fine semolina, do you mean durum flour or the more course semolina flour?  Just wondering because I would like to try and copy your rolls!

Thanks for posting the recipe!

zoltan szabo's picture
zoltan szabo

Hey AnnaInMD,

Thanks for your comment!

Happy Baking,


zoltan szabo's picture
zoltan szabo

Hy Ehanner,

Thanks for your comments and kind welcoming on the site, i really appreciate it.

Happy baking


"The creative cook is marrying ingredients in the way a poet marries words." Roger Vergé  

zoltan szabo's picture
zoltan szabo

Hy inlovewbread,

thanks for the nice comments! This is would be a fine course semolina and not durum flour. Our supplier does two type of semolina one of them a very fine ground while the other one just a bit smaller then the couscous would be.

I really hope this helps. You can change the semolina into T55 just use less water(if i remember correctly abt 200ml).

If you try this out please let me know what you think from it.

Happy baking


Jay3fer's picture

Wow - these look super-easy and fun to make & eat.  My kids would go crazy over individual "hedgehogs"!

I've been playing with semolina breads lately, with mixed results.  These have inspired me to keep going... :-)

J (Jennifer)