Crispy Semolina Bread Rolls

Step 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.

Step 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.

Step 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.

Step 4: First rest

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

Step 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.

Step 6: First lift and slap

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

Step 7: Second rest

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

Step 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.

Step 9: Second lift and slap

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

Step 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.

Step 11: Prepare for shaping

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

Step 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.

Step 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.

Step 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.

Step 15: Rest shaped rolls

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

Step 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.

Step 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.

Step 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.

Step 19: First bake

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

Step 20: Second bake

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

Step 21: Cool and serve

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

• Semolina makes the rolls even better.

• The 'lift and slap' technique helps develop dough elasticity.

• Scoring the bread helps it expand nicely during baking.

• Hollow taps on the bottom of the roll indicate it's perfectly baked.