Wheat Ear Rolls
How do you make homemade wheat ear bread step by step?
Mix flours with dissolved yeast, water, and oil; knead and let rise for two hours. Shape small discs, stack them while brushing oil between the layers, and cut them to build small towers. Press the center, shape them into wheat ears, and let them rise again. Bake at 200°C for 15 minutes, browning at the end on the top rack.
Beautiful little rolls, super fragrant and soft. Delicate in flavor and with a spectacular presentation. Truly easy to make: just mix the flours I list below and I assure you a soft and flavorful roll.
The screen will not turn off while you cook.
Servings: Makes 16 rolls
Ingredients
- 500 g re-milled semolina flour
- 500 g type 0 flour
- 12 g fresh brewer’s yeast
- 21 g salt
- 550 ml room-temperature water
- 50 ml extra virgin olive oil
Instructions
Start by placing the two sifted flours in a bowl and mixing them well.
Separately, place about 500 ml of water in a bowl and dissolve the fresh brewer’s yeast. Pour the water with the yeast into the bowl with the flours.
Mix well with a spoon until the liquid is fully absorbed. Add the salt and the remaining water. Mix well.
Finally, add the oil.
Knead until the flours absorb the oil and you get a smooth, even dough.
Place the dough in a bowl and cover. Let it rest for 2 hours at room temperature, but if it is very cold, place the dough in the oven with the light on.
After 2 hours, place the dough on a work surface; there is no need to sprinkle flour on the surface.
Use a scale and weigh small pieces of dough of about 50 g each; the important thing is that they all weigh the same.
One by one, knead each piece of dough by folding each edge toward the center.
Then roll them with the palm of your hand to create smooth balls.
Place them slightly spaced apart on a baking tray, cover, and let rest for 1 hour.
In a small bowl, prepare a little extra virgin olive oil with a very small amount of water.
Take the dough balls one by one and flatten them with a rolling pin to obtain discs about half a centimeter thick.
Brush one disc with a little of the oil and water mixture and place another disc on top.
Divide these two joined discs into 4 equal parts.
Make a small tower, brushing the water and oil mixture between each piece.
Lift them up, leaving the wider part at the bottom.
Pinch the last little piece, taking the two widest tips outward and pressing so they join.
With a skewer, or the long handle of a wooden spoon, press the pieces of dough down.
Pull gently but firmly toward yourself so it takes on the shape of an ear of wheat.
Repeat this process until all the discs are used and all the wheat ears are formed.
Place them on a tray lined with parchment paper, spaced apart from each other.
Once all the wheat ears are formed, cover them and let them rest again until doubled in volume, about 1-1½ hours.
Preheat the oven to 200°C (395°F). Once it reaches temperature, bake for 15 minutes. Then place the tray on the highest rack of the oven for 5 minutes to brown.
Let them cool and enjoy our exquisite wheat ears with your favorite accompaniment, whether sweet or savory.
Enjoy your meal!
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- 500 g re-milled semolina flour
- 500 g type 0 flour
- 12 g fresh brewer’s yeast
- 21 g salt
- 550 ml room-temperature water
- 50 ml extra virgin olive oil