Warm the water to about 77°F (25°C) or heat it in the microwave on the lowest setting for 1 minute. Crumble the yeast into the bowl and dissolve it with a little water using a spoon.

Add the flour, olive oil, and the rest of the water, and mix briefly with the spoon. Finally, add the salt and knead by hand for about 10 minutes. The dough will be very soft and sticky. Cover the bowl with a clean kitchen towel and place it in the oven with just the light on for 2 hours.

After the first rise, remove the bowl from the oven (the dough should have doubled in size). Line the baking sheet with parchment paper, sprinkle generously with semolina flour, and use a ladle to scoop mounds of dough onto the sheet. Sprinkle more semolina flour on top of each mound. Place the tray back in the oven with just the light on for another 30 minutes.

Remove the tray from the oven and preheat the oven to 430°F (220°C). Once it reaches temperature, bake the rolls on the middle rack for about 20 minutes (baking time may vary depending on your oven). Remove from the oven and transfer the rolls to a cooling rack to cool. Enjoy your rolls filled with any kind of deli meat, cheese, spreads, or just plain.

If you enjoy baking bread, try my GLUTEN-FREE BREAD 🍞—crispy and delicious!