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Semelle Rolls


When Aunt Deb used to come to stay at our house each Wednesday, she would bring a dozen rolls, fresh from Calandra’s in Caldwell, NJ. They are one of Gigi’s favorite things, and have since become a staple in the Keil household. This recipe is the closest I’ve found to replicating those rolls and preserving those memories.



Ingredients

  • 2 1⁄4 tsp active dry yeast (1 packet)

  • 1 1⁄4 cups warm water (110° F/45° C)

  • 3 3⁄4 cups flour

  • 2 tsp salt

  • Olive oil

  • Cornmeal


Directions

  1. Warm water to about 110-115° (42-46° C). Dissolve yeast in warm water and let stand until creamy, about 10 minutes.

  2. In a large bowl, combine flour, and salt, and slowly stir in the yeast mixture. Mix together, then turn out onto a floured surface and knead until a stiff dough has formed (about 8 to 10 minutes). If using a stand mixer with a dough hook, knead in the mixer for about 3 to 4 minutes.

  3. Oil the sides of the bowl, and place dough inside. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

  4. Preheat oven to 425° F (220° C).

  5. Cut the dough into ten equal pieces and shape into rolls, then cover lightly with a damp cloth, and let rise until doubled, about 1 hour.

  6. 30 minutes before baking, fill an oven-safe dish with about 1 inch of water and place in the oven.

  7. Line a baking sheet with cornmeal, and place the rolls on the sheet. Refill the water dish with more water just before baking.

  8. Using a razor or a bread lame, score each roll by cutting a small slit down the center. Bake for 15 to 18 minutes.

  9. Cool on a wire rack.


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