Soft Hamburger Rolls

Soft, lightly chewy rolls with a delicate texture from semolina and a touch of honey. These bake up with a light golden crust and a tender interior, perfect for sandwiches or burgers.

Serves: 10 rolls | Prep Time: 20 minutes (plus rising time) | Cook Time: 18–22 minutes

Ingredients

• 2¼ teaspoons active dry yeast (1 packet)

• 2½ cups lukewarm water

• 2 teaspoons honey

• ½ cup semolina flour

• 4½–5 cups bread flour

• 2 tablespoons olive oil

Instructions

1. In a large bowl, dissolve the yeast in ½ cup of the lukewarm water and let sit for 5–10 minutes until foamy.

2. Add the remaining water, honey, semolina, and olive oil and stir to combine.

3. Gradually add the bread flour, mixing until a soft dough forms.

4. Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.

5. Place the dough in a lightly oiled bowl, cover, and let rise until doubled, about 1–1½ hours.

6. Preheat the oven to 375°F.

7. Punch down the dough and divide into 10 equal portions.

8. Shape each portion into a smooth ball, then gently flatten slightly into a round.

9. Place on a parchment-lined baking sheet, spacing a few inches apart.

10. Cover and let rise for 25–30 minutes until slightly puffy.

11. Bake for 18–22 minutes until lightly golden and cooked through.

Bread Machine Option

Add water, olive oil, honey, semolina, flour, and yeast to the bread machine in the manufacturer’s recommended order.

Select the dough cycle and allow it to complete.

Shape into rolls, let rise for 25–30 minutes, and bake at 375°F for 18–22 minutes.

Cook’s Note

For a softer crust, brush the tops lightly with olive oil immediately after baking. Semolina adds structure, but the rolls should remain tender—avoid adding too much extra flour during kneading.