Serves 10
180 min
The Italian Baker's Semelle Rolls
Recipe GLPRfdcb439c1cc52a
Rustic Italian semelle rolls with a tender crumb and golden crust, made using a simple dough of flour, water, yeast, and salt. These traditional rolls are perfect for serving alongside meals or enjoying fresh from the oven with a drizzle of olive oil.
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Ingredients
2 1/4 teaspoons active dry yeast
1 1/4 cups warm water
3 3/4 cups unbleached all-purpose flour
2 teaspoons salt
Olive oil for brushing
Directions
In a large bowl, combine the warm water and active dry yeast. Let sit for 5 minutes until the yeast becomes foamy, indicating it is active.
Add the unbleached all-purpose flour and salt to the yeast mixture. Using your hands or a wooden spoon, mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes until the dough becomes smooth and elastic, adding small amounts of flour as needed to prevent sticking.
Clean the bowl and lightly brush it with olive oil. Place the kneaded dough in the oiled bowl, turning to coat all sides with oil. Cover the bowl with a clean kitchen towel.
Allow the dough to rise in a warm, draft-free place for 1.5–2 hours until it doubles in size.
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Punch down the risen dough to release excess gas. Divide it into 10 equal portions and shape each into a small round or oval roll.
Place the rolls on the prepared baking sheet, spacing them about 2 inches apart. Cover loosely with a damp kitchen towel and let them rise for 20–30 minutes until puffed.
Just before baking, lightly brush each roll with olive oil. If desired, sprinkle lightly with additional salt for a rustic finish.
Bake for 20–25 minutes until the rolls are golden brown on the outside and sound hollow when tapped on the bottom.
Transfer the rolls to a wire cooling rack and let cool slightly before serving.
