Baking with semolina has always been on the cards but baking just plain rolls or buns was not exciting. Semolina is rich in protein, fiber, and B vitamins and Semolina flour has more flavour and protein than white flour . The flour can be made by just blitzing the coarse semolina in a blender. I have tried the mushroom stuffing but the choice of the stuffing is totally personal. These buns turned out to be super soft and delicious and this recipe is worth a try.

Ingredients :-

For the filling —

3 1/4 cup semolina flour

1/2 cup plain white flour

1 1/2 cup water

1 tsp instant yeast

1 tbsp sugar

1/4 cup extra virgin olive oil

1 1/2 tsp salt

For the filling—

1 packet mushrooms

1 large onion finely chopped

3-4 cloves of garlic minced

1/2 tsp black pepper powder

1/2 tsp chilli flakes

2 tsp plain flour

1 cup milk + 2 tbsp for brushing on top

Salt to taste

Method :-

For the filling —

Heat a pan and add the oil and sauté the onion and garlic . Once the onions are soft , add the mushrooms and allow them to cook well with no water remaining in the pan. Then add the plain flour and roast for a couple of minutes and then add the milk on low heat and stir continuously so all the mushrooms are well coated. Add the dry spices and mix well. Turn off the heat and let the mixture cool completely before filling .

For the dough —

Pour the water into a large mixing bowl and add the semolina, plain flour, sugar , olive oil and salt. Bring everything together with a spatula to form a rough dough and leave aside for around 5-7 minutes. Lightly dust the counter with flour scrape the dough out on the counter. Knead well till the dough is smooth and elastic. The dough should be extremely soft and pliable. Transfer the dough to a well oiled container, cover and leave in a warm place to double. Then punch the dough lightly and cut into equal size portions. Flatten each one and place the stuffing inside . Bring together all the ends of the dough to form a ball and roll it on the floured surface to form a tight ball. This ensures a good rise and not flat buns. Repeat this process with the rest of the dough and line all the buns in a baking tin at least half inch apart. Cover and allow them to rise again for half an hour. Preheat the oven to 190 deg and brush the rolls with milk and sprinkle sesame seeds on top. Bake till they are golden on top.

Tips :-

– when adding the salt to the water , for the dough, make sure the yeast is mixed into the water well beforehand. If the salt touches the yeast it will kill it.

– adding cold milk to the mushroom mixture , helps in preventing formation of lumps.