burgers-semolina

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Jeff & Linda's Kitchen of Diversity

Semolina Rolls

lentilmushroom1

We begin with a basic roll that we’ll pair with two of the upcoming burgers:  Mushroom-Lentil and Rice & Pea.   This is a nice, neutrally-flavored roll that tastes of grain and yeast. It is wonderfully light on the inside but with a toothsome chewiness in the crust. 

 

2 tablespoons dry yeast dissolved in 2 tablespoons water

2 cups water

2½ cups unbleached white bread flour

3½ cups fine durum flour / fine semolina

1 tablespoon sea salt

¼ cup olive oil

 

Place dry yeast into warm water and let sit until foamy.

Place water into the bowl of a bench-top mixer along with the active yeast and flours.  At low speed mix until a medium-soft dough is formed, about 2 minutes.  If the dough is too stiff, add in more water.  Sprinkle salt over the dough and continue mixing at medium speed for another 6 minutes.  Keeping mixing speed at medium, slowly pour the olive oil into the bowl as a narrow stream.  Mix for another 2-3 minutes until all the oil has been absorbed into the dough.  (The dough can also be made by hand; in this case add in the salt and olive oil with the flours, and knead until the dough is satiny, about 10-15 minutes.)

Cover bowl with a damp cloth or with a plastic bag, set in a warm place, and let raise until doubled. 

Form and bake as per the general directions (click to follow link).

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