Durum Wheat Italian Bread Rolls Recipe

Ingredients

• 350 g – 12 oz all-purpose flour
• 150 g – 5.5 oz durum wheat flour
• 13 g – 0.5 oz fresh brewer’s yeast
• 270 ml – 9.5 oz water
• 35 g – 1 1/4 oz butter or lard (– softened)
• 10 g – 1 3/4 tsp salt
• 13 g – 2 tsp honey

Instructions

1. 1

   Mix the flours together.

2. 2

   Put all the water except 25 ml – 2 tablespoons, honey, crumbled yeast, and half of the flour into the bowl of an electric mixer fitted with a hook attachment, then start kneading on low.

3. 3

   Add the remaining flour little by little.

4. 4

   When the flour has been absorbed, add the softened butter or lard.

5. 5

   Add the salt and keep kneading.

6. 6

   Slowly add the remaining water and knead for about 15 minutes, or until you have a smooth, very elastic dough.

7. 7

   Shape the dough into a ball, return it to the bowl, cover with plastic wrap, and let it rise for a couple of hours or until doubled in volume.

8. 8

   Punch it down and knead it briefly by hand. Shape it into a ball again, cover with plastic wrap, and let it rise for 1 hour or until doubled in volume.

9. 9

   Divide the dough into 8 equal pieces. Flatten each piece into a rectangle with your hands, roll it up from the longer side, and seal the seam with your hands. Make the two ends slightly thinner than the centre.

10. 10

    Line an oven tray with baking paper and sprinkle it with durum wheat flour.

11. 11

    Arrange the shaped rolls on the tray and dust them with more durum wheat flour. Leave enough space between them as they will rise further.

12. 12

    Let the rolls proof for about 1 hour or until doubled in size.

13. 13

    Make a few diagonal slits on the rolls using a very sharp blade or knife.

14. 14

    Bake in a preheated oven at 220°C – 430°F for 20 minutes or until cooked through. When placing the rolls in the oven, spray a little water in the oven to help them stay soft inside while developing a crunchy crust.

15. 15

    When cooked, let the rolls cool on a wire rack and enjoy.