Soft Semolina Dinner Rolls

I really can't remember what inspired me to buy an enormous bag of semolina flour. No, wait. Yes I can. I was going to make gnocchi. That was a year ago. I made gnocchi from scratch once before, about the time we were all worried that Y2k meant that every computer on the planet would simultaneously explode when we crossed the threshold of the 21^st century. Then suddenly last fall, there was this flood of recipes on every food blog for sweet potato or butternut squash gnocchi. Coincidence? Maybe...

Anyway, I was swept up by the food fad. Only I never made the gnocchi. Shrug. It happens. Or in this case, it didn't. Eventually, I modified my favorite corn muffin recipe to include semolina, and used up some of the flour making Semolina & Honey Muffins.

Almost ready for the oven.

I made another batch of the muffins recently, and noticed this recipe for semolina dinner rolls on the bag. Now, I am not typically a fan of label recipes (I swear some of them are written by people who have heard of food, but never actually seen it, much less eaten it), but this was from King Arthur. Those good people wouldn't know how to publish a bad recipe. Well, I was making a huge batch of red lentil soup, and I wanted some fresh, hot rolls. I did not have all of the ingredients listed, so I improvised.