Description

Fluffy, golden semolina rolls filled with a savory tuna and vegetable medley—ideal for lunch or a satisfying snack. These bocadillo-style rolls combine soft, chewy dough with crisp textures and bold flavors.

Ingredients

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

Extra fine semolina (for coating)

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)

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Instructions

Combine flour, fine semolina, yeast, salt, sugar, oil, yogurt, and water in a large bowl. Mix and knead for 10–12 minutes until a smooth dough forms.
Cover and let the dough rise in a warm place for 1 hour, or until doubled in size.
Turn the dough onto a floured surface and divide into 7 equal portions (about 120 g each).
Roll each portion into a 24×12 cm oval and fold lengthwise to seal.
Dip one side into extra fine semolina and place on a parchment-lined baking sheet, semolina side up.
Let rise for another 30 minutes until doubled.
Bake in a preheated oven at 200℃ (390℉) for 10–15 minutes until golden brown. Cover with a tea towel to keep soft.
Once slightly cooled, fill each roll with lettuce, tuna, potatoes, egg, tomato sauce, pickles, onion, olives, and your sauce of choice.

Notes

Substitute tuna with chicken, sausage, or grilled vegetables.
Add cheese or avocado for extra flavor.
Store unfilled rolls at room temperature up to 2 days or freeze for 1 month.
Reheat wrapped in foil at 170℃ (340℉) for 10–12 minutes.
Consume filled rolls within 24 hours.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Snack
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 roll
Calories: 290
Sugar: 3 g
Sodium: 420 mg
Fat: 9 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 11 g
Cholesterol: 55 mg