Short Description

Fluffy, golden semolina rolls filled with a tasty tuna medley and crisp veggies—perfect for a satisfying lunch or snack. These rolls deliver a delightful mix of soft, chewy dough and savory fillings.

Why You’ll Love This Recipe

Perfect texture contrast between lightly crisp semolina-coated crust and pillowy interior
Customizable fillings letting you enjoy tuna or swap in your favorite ingredients
Simple to make at home using basic pantry staples and easy steps

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

400 g all-purpose flour
100 g fine semolina
10 g instant yeast
8 g salt
12 g granulated sugar
30 ml sunflower oil
100 g plain yogurt
215 ml lukewarm water

For coating:

Extra fine semolina

Suggested fillings (prepare to taste):

Lettuce leaves
Tuna (drained)
Boiled potatoes, diced and lightly fried
Hard-boiled egg, sliced
Tomato sauce
Pickles, sliced
Red onion, thinly sliced
Green olives, sliced
Your favorite sauce (e.g. mayo or aioli)

Directions

Combine flour, fine semolina, instant yeast, salt, sugar, sunflower oil, yogurt, and water in a large bowl. Mix well and knead for 10–12 minutes until a smooth dough forms.
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
Turn dough onto a floured surface and divide it into 7 equal portions (around 120 g each).
Roll each piece into a 24×12 cm oval. Fold lengthwise to seal.
Dip one side of each roll into extra fine semolina. Place onto a parchment-lined baking sheet, semolina side up.
Let the rolls rest and rise for another 30 minutes, until doubled.
Bake in a preheated oven at 200 ℃ (390 ℉) for 10–15 minutes or until golden brown. Watch carefully—oven performance varies. Immediately cover the hot rolls with a tea towel to keep them soft.
Once cooled slightly, fill each roll with lettuce, tuna, fried potatoes, sliced egg, tomato sauce, pickles, red onion, green olives, and your favorite sauce.

Servings And Timing

Yields 7 rolls (about 120 g each)
Prep time: ~20 minutes (dough + shaping)
First rise: 1 hour
Second rise: 30 minutes
Bake time: 10–15 minutes
Total time: ~2 hours including rising

Variations

Swap tuna for shredded chicken, cooked sausage, or grilled veggies
Add cheese slices (like cheddar or gouda) for a melty variation
Include sliced avocado, roasted peppers, or feta for extra flavor
For a spicy kick, drizzle hot sauce or mix chopped jalapeños in your filling

Storage/Reheating

Storage: Keep unfilled rolls in an airtight container at room temperature for up to 2 days. For longer freshness, freeze in a sealed bag for up to 1 month
Reheating: To warm, wrap a roll in foil and bake at 170 ℃ (340 ℉) for 10–12 minutes until heated through. Or microwave briefly, then refresh in a toaster or oven for a few minutes to restore crispness
After filling: Best consumed immediately. If saving, wrap tightly and refrigerate; eat within 24 hours

FAQs

How Can I Check If The Dough Is Kneaded Enough?

Well-kneaded dough should be smooth, elastic, and slightly tacky. You can perform the “windowpane test”: stretch a small piece—if light passes through without tearing, it’s ready.

Can I Use Active Dry Yeast Instead Of Instant Yeast?

Yes. Use about 1.5× more active dry yeast, dissolve it in the water first, and wait until it becomes foamy before mixing with other ingredients.

What If I Don’t Have Fine Semolina?

You can substitute with fine cornmeal or very fine corn grits. The texture will be slightly different but still delicious.

Can I Make The Dough In A Stand Mixer?

Absolutely. Use the dough hook on medium speed for about 8–10 minutes until the dough is smooth and elastic.

Are There Any Vegetarian Filling Options?

Yes—try roasted vegetables (zucchini, peppers, eggplant), fresh mozzarella, hummus, or even scrambled tofu with spices.

Can I Freeze The Unbaked Dough Balls?

Yes. After dividing and shaping into ovals (prior to second rise), freeze raw rolls on a tray, then transfer to a bag. When ready, thaw, let complete the second rise, then bake.

Why Cover The Rolls With A Tea Towel After Baking?

Covering helps trap steam, softening the crust and ensuring the rolls stay tender.

What’s The Best Way To Avoid Soggy Fillings?

Let wet ingredients (like tomato sauce or tuna) drain well and layer with dry components (lettuce, potatoes) to help absorb moisture.

Can I Make These Rolls Whole-Grain Or Gluten-Free?

You can substitute part of the flour with whole-wheat, though texture may become denser. For gluten-free versions, use a mix of gluten-free flours and binders; results may vary.

How Do I Reheat Filled Rolls Without Them Getting Soggy?

Wrap in foil and warm in oven briefly (5–7 minutes) rather than microwaving to preserve texture.

Conclusion

These semolina-coated tuna rolls (bocadillo style) are a delicious twist on classic stuffed bread—flavorful, versatile, and good for anytime cravings. With soft dough and crisp fillings, they’re ideal for packing lunch, sharing with friends, or enjoying at home. Feel free to tailor fillings to your taste, and enjoy the soft, golden goodness!

Ezabella

Delicious Tuna-Stuffed Semolina Rolls (Bocadillo Style)