Q.

What’s the difference between steak rolls and semolina rolls?

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A.

We don’t have “steak rolls” here on the West Coast, but after doing a little research it looks like the term refers to a soft hoagie-style roll/bun for long narrow sandwiches.

“Semolina,” refers to a type of coarsely ground grain often used in pasta, some breads, and desserts in Italy and the Middle East.  Semolina is ground from hard durum wheat, which has a high-protein content that can produce a lot of gluten in doughs.  “Semolina rolls” are typically dusted with semolina flour to add texture and keep them from sticking to the pan in the oven (this is also sometimes done to pizza dough).

– Question Submitted by FC




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