These Buttery Semolina Dinner Rolls Will Make You Skip Store-Bought Forever

Quick Facts:

Prep Time: 2 hours (including rise time)
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
Servings: 4 (8 rolls)
Skill Level: Beginner-friendly

Key Takeaways:

Golden, buttery rolls using semolina flour for perfect texture
No fancy equipment needed – just basic kitchen tools
Make-ahead friendly – prep dough the night before
Freezer-friendly for up to 3 months

Ever tried making homemade dinner rolls only to end up with tough, dense results? These semolina dinner rolls solve that problem. The secret? A blend of semolina and bread flour creates perfectly tender rolls with a slight chew and golden color. Perfect for your next family dinner!

What You’ll Need

Kitchen Tools

Large mixing bowl
Measuring cups and spoons
Clean kitchen towel
8-inch square baking pan
Pastry brush
Kitchen thermometer (optional)

Ingredients

For the Dough:

1½ cups semolina flour
1½ cups bread flour
2¼ teaspoons active dry yeast (1 packet)
1 teaspoon salt
2 tablespoons sugar
2 tablespoons butter, softened
1 cup warm water (105-115°F)
1 large egg, room temperature

For the Topping:

2 tablespoons melted butter
Flaky sea salt (optional)

Possible Substitutions

Bread flour → All-purpose flour
Active dry yeast → Instant yeast
Butter → Olive oil
Semolina flour → All-purpose flour (texture will change)

Step-by-Step Instructions

Preparation (30 minutes)

Egg Temperature
- Take egg out of refrigerator 30 minutes before starting
- Place in small bowl at room temperature
- Cold eggs can make dough tough
Water Temperature
- Heat 1 cup water in microwave for 20-30 seconds
- Test with thermometer if you have one
- If no thermometer: water should feel warm, not hot (like warm bath water)
- Too hot = kills yeast
- Too cold = yeast won’t activate
Pan Preparation
- Take 1 tablespoon butter
- Using fingers or paper towel, coat entire inside of 8-inch pan
- Don’t forget corners
- Coat sides too, about 1 inch up
Workspace Setup
- Clear counter space
- Wash hands thoroughly
- Measure ALL ingredients before starting:
  - Put flours in separate bowls
  - Cut butter into small pieces
  - Have salt and sugar ready
- Line up ingredients in order of use
- Keep clean kitchen towel ready

Making the Dough (15 minutes)

Activate Yeast (5 minutes)
- Put warm water in large bowl
- Add 1 teaspoon sugar
- Sprinkle yeast over water
- Don’t stir
- Wait 5 minutes
- Should look foamy/bubbly
- If not foamy, yeast might be dead – start over with fresh yeast
Combine Ingredients (5 minutes)
- To yeast mixture, add:
  - Both flours (pour slowly)
  - Remaining sugar
  - Salt (keep away from direct yeast contact)
  - Soft butter pieces
  - Room temperature egg
- Use wooden spoon or rubber spatula
- Mix until everything is roughly combined
- Will look shaggy and messy – this is normal!
Kneading (8-10 minutes)
- Dust counter with 2 tablespoons flour
- Turn dough onto floured surface
- Kneading technique:
  - Push dough away with palm
  - Fold back towards you
  - Turn 1/4 turn
  - Repeat
- Add flour 1 tablespoon at a time if sticky
- Don’t add too much flour!
- Ready when:
  - Smooth surface
  - Springs back when poked
  - Not sticky
  - Feels like earlobe when pinched

First Rise (1 hour)

Prepare Bowl
- Clean large bowl
- Coat with 1 teaspoon oil or butter
- Use paper towel to spread evenly
Place Dough
- Put dough in bowl
- Turn once to coat with oil
- Shape into rough ball
Cover Bowl
- Use clean kitchen towel
- Or plastic wrap
- Make sure it’s sealed but not tight
Rising Environment
- Place in warm spot:
  - On counter away from drafts
  - Inside turned-off oven with light on
  - On top of refrigerator
- Ideal temperature: 75-85°F
- Should double in size
- Test readiness:
  - Press finger 1/2 inch into dough
  - Should leave indent that slowly fills halfway back
  - If springs back quickly, needs more time
  - If collapses, over-proofed

Shaping Rolls (15 minutes)

Prepare Surface
- Clean counter
- Dust lightly with flour
- Have ruler or bench scraper ready
Divide Dough
- Gently punch down dough center
- Turn onto counter
- Pat into rough square
- Cut into 8 pieces:
  - Cut in half
  - Cut each half in half
  - Cut each quarter in half
- Use scale if available (about 2.5 oz each)
Shape Each Roll
- Take one piece
- Flip so cut side is up
- Pull edges to center like envelope
- Turn over
- Cup hand over dough
- Roll in circular motion
- Should feel tension forming
- Surface should be smooth
- Place in pan
- Repeat with remaining pieces
Arrange in Pan
- Place rolls with:
  - Equal spacing
  - Not touching
  - Smooth side up
- Should have small gaps between rolls

Second Rise (30 minutes)

Cover Rolls
- Use same clean towel
- Drape loosely
- Don’t press down
Rising Signs
- Rolls should:
  - Look puffy
  - Almost touch each other
  - Nearly doubled in size
Oven Preparation
- Start preheating at 20 minutes into rise
- Set to 375°F exactly
- Place rack in center position
Final Touch
- Gently brush with melted butter
- Use soft brush strokes
- Don’t press down
- Sprinkle salt if using

Baking (25 minutes)

Into Oven
- Place pan in center rack
- Close door quickly
- Don’t open for first 15 minutes
Timing Check Points
- At 15 minutes:
  - Check color
  - Rotate pan if browning unevenly
- At 18 minutes:
  - Start watching closely
  - Look for golden brown color
- At 20-25 minutes:
  - Check internal temperature if possible
  - Should be 190°F
  - If no thermometer:
    - Tops should be golden brown
    - Rolls should sound hollow when tapped
    - Bottom should be golden

Finishing Touches

Initial Cooling (5 minutes)
- Leave in pan
- Place pan on wire rack
- Brush with butter while hot
Remove from Pan
- Run knife around edges
- Turn out onto rack
- Turn right side up
- Be careful – steam is hot!
Final Cooling (10 minutes)
- Let cool on rack
- Don’t cut while too hot
- Steam needs to settle
- Best served warm but not hot

Troubleshooting

Rolls didn’t rise:

Check yeast freshness
Ensure water temperature 105-115°F
Keep dough draft-free while rising

Dense texture:

Don’t add too much flour while kneading
Allow full rise time
Check oven temperature accuracy

Uneven browning:

Rotate pan halfway through baking
Check oven hot spots
Maintain consistent oven temperature

Variations

Herb-Crusted:

Add 2 tablespoons fresh herbs to dough
Top with herbs before baking

Garlic-Parmesan:

Add 2 minced garlic cloves to dough
Top with grated parmesan before baking

Whole Wheat:

Replace 1 cup bread flour with whole wheat
Add 2 tablespoons extra water

Storage & Reheating

Room Temperature:

Store in sealed bag up to 2 days
Best eaten within 24 hours

Freezer:

Cool completely
Wrap individually in foil
Place in freezer bag
Store up to 3 months
Thaw overnight in refrigerator

Reheating:

Wrap in foil
Heat at 300°F for 10 minutes
For frozen rolls, heat 15-20 minutes

Safety Notes & Tips

Food Safety:

Use clean tools and workspace
Wash hands thoroughly
Don’t leave dough at room temperature over 2 hours
Check internal temperature reaches 190°F

Pro Tips:

Weigh ingredients for best results
Use thermometer for water temperature
Keep dough covered while working
Cut rolls with dental floss for clean cuts

Perfect for family dinners, these semolina dinner rolls pair wonderfully with soups, stews, or any main dish. Their golden crust and tender interior make them ideal for soaking up sauces or serving alongside your favorite proteins.