Added by frizz1974 | Sat 20 Jun 2009 @ 09:39
The recipe I used as a guide/jumping off point is made for using a stand mixer with dough hooks, I dont have one so I used my food processor. Seemed to work just fine.
1 cup warm water
1/2 cup warm milk
2 Tbsp• honey
3 tsp• active dry yeast
3 cups bread flour
1 cup fine semolina
1 tsp salt
2 Tbsp• olive oil
First the liquid, using hot water & cold milk plus honey as the warmth helps to activate the yeast. Give it a quick whizz to combine.
Rest the liquid for 10 minutes, you want it to be foamy before adding the flour etc.
Mix the flour, semolina & salt.
Add 2/3 of the mixed flour & semolina. Let that blend for a minute or 2 before adding the rest of the flour mix. The olive oil needs to be poured into the processor while running, before adding the last 1/3 of the dry ingredients. I let the machine do almost all the \"kneading\" I just tipped it out onto the bench & gave it a quick knead before putting into an oiled bowl to rise for an hour or 2.
Then I punched it down, gave it a superquick knead & shaped the rolls, rolled them through flour, flattened them slightly & slashed them in a crosswise pattern.
Put them onto a baking tray or pizza stone sprinkled with the extra semolina & let stand in a warm place until doubled in size.
Preheat oven to hottest setting, with a shelf in the middle. Cook rolls for 8-10 minutes. I judge mine by the smell. When I open the oven I quickly pick up a roll & tap on the bottom. You are looking for a hollow sound.