Ingredients
Equipment
Method
- Mix the dough. In the bowl of a stand mixer, combine the 00 flour, semolina flour, instant yeast, sugar, and salt. Add all the warm water and olive oil. Using the dough hook, mix on low speed until a soft dough forms.
- Rest the dough. Cover the bowl and allow the dough to rest for 15 minutes.
- Knead. Using the dough hook, knead on KitchenAid speed 2 for approximately 5–7 minutes, until the dough is smooth, soft, and elastic.
- First rise. Transfer the dough to a lightly oiled bowl. Cover and let rise in a warm place for 60–90 minutes, or until doubled in size.
- Shape the rolls. Turn the dough onto a clean work surface. Divide into 8 equal portions for sandwich rolls or 10–12 portions for smaller dinner rolls. Shape into smooth rounds or slightly oblong rolls. Place on a parchment-lined baking sheet.
- Score if desired. For larger sandwich rolls, make one shallow slash approximately 1/4 inch deep across the top. Smaller dinner rolls can be left unscored.
- Second rise. Cover loosely and let rise for 35–50 minutes, until noticeably puffy. Meanwhile, preheat the oven to 425°F.
- Bake. Bake at 425°F for approximately 15–18 minutes, until golden brown. Begin checking smaller rolls a few minutes earlier.
- Cool. Transfer the rolls to a wire rack and allow them to cool before slicing.
Notes
Stand Mixer: Use a KitchenAid stand mixer with the dough hook attachment. Water: Add the full 1 1/2 cups of water at once. There is no need to reserve any. Dough Texture: The dough should be soft, smooth, and slightly tacky. Semolina Flour: Finely milled semolina works best. Coarser semolina may require a longer resting period. Roll Sizes: Make larger sandwich rolls, smaller dinner rolls, or a combination of both. Storage: Store cooled rolls in an airtight container for 2–3 days or freeze for up to 3 months. Hand Kneading: If you don't have a stand mixer, knead by hand for approximately 8–10 minutes.