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.
Notes
* 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
Ingredients:
1 cup warm water
¼ 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 ½ 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.
These are beautiful. Such a unique dough. And you’re so talented at forming the breads. Of course, you’re a real chef…
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Thank you Mimi! I really loved how this dough came out. I actually felt I didn’t do an accurate enough job with forming the dough, but I’m glad it doesn’t show! 🙂
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Certainly doesn’t!
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🙂
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Looks crisper outside and it’s spongy inside
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Thank you! The rolls indeed had a nice crust. 🙂
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😋😋😋😋
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Welcome dear😍
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Looks incredibly delish. 👁👁🍃
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Thank you Gail! The rolls were indeed delicious and disappeared very quickly. 🙂
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Woww beautiful Ronit…love the way how u shaped the rolls💕 perfect for my tea😉
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Thank you Jyo, I’m glad you liked the rolls. They were so perfect for brunch. 🙂
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Those are beautiful and yummy looking!
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Thank you Angela, I’m glad you liked the recipe. The rolls turned out very tasty. 🙂
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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.
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The idea was to create a denser/chewy type of rolls, so I don’t really see the point in adding either eggs or potato flakes to the dough.
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I would want to try for just a slightly lighter, yet still chewy roll. The ones I have been making with flour, an egg, and potato flakes are just a little too fluffy, but this slightly different ingredients list might turn out to be perfect for that particular purpose.
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These are beautiful, Ronit! Very interesting dough and I truly admire your patience and passion for making such a nice forms 🙂
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Thank you Vero, I’m glad you liked the rolls.They turned out so tasty and it was fun to shape the rolls. 🙂
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I’ll try to prepare it!!! I love sesame……!!!!! honestly!!!! best regards from Poland Paulina
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Thank you Paulina, I’m glad you liked the recipe and hope you’ll enjoy it. Best regards from NY. 🙂
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Perfect crispy rolls.
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Thank you Deepti! 🙂
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They look delicious!!!
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Thank you Sophie. The rolls turned out so good. I’ll be making them again soon! 🙂
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They look so good you just want to pick one up. I know it is work but well worth it…:)
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You are so right, all homemade foods are work, but so well worth it! 🙂
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Always 🙂 But this is the best part about cooking or baking the outcome, and your photo shows how good you are..:) Huge hugs
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I like this recipe a lot!
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Thank you Aletta! 🙂
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These sound amazing 😍
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Thank you Myra, I’m glad you liked the recipe. The rolls were such a treat for brunch. 🙂
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Wow! Lovely bread rolls!
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Thank you Megala. 🙂
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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 🙂
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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. 🙂
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Elegant simplicity.
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Thank you Paul! 🙂
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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.
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Thank you Ron, I’m glad you liked the recipe. I enjoyed creating this dough and hope you will too.
Clicking the first photo in stage 2 will enlarge it, and may give you a better idea of the type of semolina I’ve used. It’s fine, but not as fine as tipo 0. I hope this type is available in your area. Good luck! 🙂
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Thanks, It looks like tipo 1 and no problem finding it.
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Such a unique recipe. I love using yogurt for making bread. I’m not sure my rolls will be as pretty as yours but I think I shall give this a go.
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Thank you Annika, I’m glad you liked the recipe. The yogurt gave the bread wonderful flavor and texture. I hope you’ll enjoy it too. It will be interesting to see your version. 🙂
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Reblogged this on Alessandriacity.
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Love the sesame in these rolls and it’s crafted so well! I’m sure they tasted great!
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Thank you Nisha, I’m glad you liked the recipe. The rolls were indeed so tasty. 🙂
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Wow Ronit – I love the balance if ingredients in the rolls – especially the oats and also the yoghurt, one to try for sure!
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Thank you Laura, I’m glad you liked the recipe. The addition of the yogurt and oats not only made the rolls more nutritious, but gave them a wonderful flavor and texture. I hope you’ll enjoy them. 🙂
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