Step-by-Step Instructions

1. 1.Prepare the yeast mixture

   Add 1 cup (220 ml) of water to a large bowl. Crumble 3/4 tsp (3g) of fresh yeast (or 1/2 tsp (2g) dry yeast) into the water. Mix until dissolved.

2. 2.Combine dry ingredients

   Add 1 1/3 cups (170g) of bread flour, 1 cup (150g) of semolina, and 1 tsp (6g) of salt to the bowl.

3. 3.Mix the dough

   Mix the ingredients with a wooden spoon until there is no dry flour left and a rough dough forms. No kneading is required at this stage.

4. 4.First rest

   Cover the bowl and let the dough rest for 30 minutes.

5. 5.First stretch and fold

   Wet your hand slightly. Stretch one side of the dough up and fold it towards the center. Repeat this process for all four sides of the dough.

6. 6.First lift and slap

   Lift the dough from the bowl and slap it back down. Repeat this several times to develop gluten.

7. 7.Second rest

   Cover the bowl again and let the dough rest for another 30 minutes.

8. 8.Second stretch and fold

   Repeat the stretch and fold technique for all four sides of the dough. The dough should now be more elastic.

9. 9.Second lift and slap

   Perform the lift and slap technique again until the dough is smooth and elastic.

10. 10.Final rise

    Cover the dough and let it rise in a warm place until it doubles in size, which usually takes about 2 hours.

11. 11.Prepare for shaping

    Lightly sprinkle flour on your work surface. Gently scrape the risen dough out of the bowl onto the floured surface.

12. 12.Divide the dough

    Gently fold the dough to make it easier to handle. Divide the dough into 6 equal parts using a dough scraper or knife.

13. 13.Shape the rolls (Method 1)

    Take one piece of dough, brush off any excess flour. Gently flatten it, then fold the edges towards the center to form a ball. Pinch the seams to seal. Rub the ball against the work surface in a circular motion to create a smooth, tight surface.

14. 14.Shape the rolls (Method 2)

    Alternatively, flatten a piece of dough into an oblong shape. Roll it lengthwise, then fold the ends towards the center to form a ball. Pinch to seal and rub against the work surface to tighten.

15. 15.Rest shaped rolls

    Place the shaped rolls on the work surface and let them rest uncovered for 10 minutes.

16. 16.Prepare baking tray

    Line a baking tray with parchment paper. Transfer the rested rolls to the prepared baking tray, ensuring they are spaced apart.

17. 17.Score the rolls

    Using a sharp blade or a bread lame, make a cross-shaped score on the top of each roll. This helps them expand nicely during baking.

18. 18.Add steam

    Sprinkle a little water around the rolls on the baking tray to create steam in the oven, which contributes to a crispy crust.

19. 19.First bake

    Cover the baking tray with another tray of the same size. Bake in a preheated oven at 430°F (220°C) for 20 minutes.

20. 20.Second bake

    Carefully remove the top tray. Continue baking for an additional 10 minutes, or until the rolls are golden brown and crispy.

21. 21.Cool and serve

    Remove the rolls from the oven. Listen for the crackling sound as they cool. Serve warm with butter.