Oats, Semolina, Yogurt and Sesame Seeds Bread Rolls

These tasty rolls started with some yogurt that was close to expiration date. I decided to use it in the form of a yeast dough, which I enriched with oats, semolina and olive oil. To make it even more nutritious and interesting, I decided to roll the dough in sesame seeds. The seeds added another layer of texture and a nice nutty flavor.
Unlike white flour, oats and semolina don’t have much gluten in them. As a result, the rolls are fairly dense and chewy in texture, making them ideal for serving for breakfast or brunch. They are great warm out of the oven, or cut in half and lightly toasted. Try them and enjoy.

* Poppy seeds, or other seasonings, can be used instead of the sesame seeds.
* The rolls freeze well, in an airtight freezer bag, for up to a month. For best results, bring them to room temperature and reheat in a toaster oven, not the microwave.

Makes: 18
Prep time: 20 minutes
Proofing time: 3 hours + 30 minutes
Baking time: 30 minutes

1 cup warm water
ΒΌ oz (7 grams) dried yeast
1 tsp sugar
1 cup rolled oats
2 cups thick yogurt 5% fat (I used Fage)
1 cup semolina
2 cups flour
2 tsp salt
3 Tbs olive oil
About Β½ cup sesame seeds (see notes)

1. In a large bowl, mix the water, yeast and sugar. Cover and keep in a warm place for 5 minutes, until the mixture foams. Add the oats and keep for 5 minutes longer, to soften them.

2. Add the yogurt, semolina, flour and salt. Knead for a few minutes, until the dough is smooth and separates from the sides of the bowl. Pour the oil over and roll the dough in it. Cover with plastic wrap and keep in a warm place for about 3 hours, until the dough doubles in size.

3. Punch down the dough and knead for 3-4 minutes. Divide into 18 portions.

4. Preheat the oven to 375F(190C). Line two baking sheets with baking paper.
5. Sprinkle the work surface with sesame seeds. Roll each dough portion over the sesame sees, into about 9” (23cm) log. Fold as shown in the photos, or to any form you prefer. Place on the baking sheets, leaving space between the rolls. Cover loosely with baking paper and keep in a warm place for 30 minutes.

6. Bake for about 30 minutes, until the rolls are golden-brown. Serve warm.

48 thoughts on “Oats, Semolina, Yogurt and Sesame Seeds Bread Rolls

  1. judilyn says:

    Those would be great as sandwich rolls. I think I might sprinkle in some potato flakes and an egg to lighten them a little. The ones I’ve been making are great for home, but not quite sturdy enough for a car-seat picnic! I’ll use my five-grain rolled cereal in place of the oats.

    Virtual hugs,


  2. cookingwithauntjuju.com says:

    I first thought of “breakfast” with my coffee this morning, especially after looking at the roll you sliced. Love the shape and the ingredients – I use Fage too and 2 cups. I don’t “pin” much but I did print your recipe out – it does intrigue me πŸ™‚

    Liked by 2 people

    • Tasty Eats Ronit Penso says:

      Thank you Judi, I’m glad you liked the recipe. The rolls came out so tasty, and the denser texture was just perfect for brunch. I’m planing on making this dough again soon. It will be interesting to see your take on it. πŸ™‚


  3. Ron says:

    I’m always looking for new ideas for rolls or bullar as we call them here. Semolina is such a fun flour to work with and your recipe looks so good. I have a question, is the semolina you use coarse or fine. What we normally have here is fine like the tipo 0 is.

    Liked by 1 person

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