First, quickly mix the ingredients of the biga (semolina, water, yeast and sugar) until they mix, without overworking them, then cover the bowl with plastic wrap, put it in a sheltered place and let it rise for at least 1 hour or until it is tripled volume.
Once the biga has tripled, first add semolina and water, then also oil and salt, and work this time more calmly, for at least 10-15 minutes, until a smooth and homogeneous dough is obtained.
Again, cover the bowl with plastic wrap and let rise for at least 2 hours or until doubled in volume.
When it is doubled, pick up the dough, deflate it with your hands and roll it out to create a rectangular shape, then divide the dough into 8 rectangles.
Fold each rectangle in half, closing it on itself, so as to form smaller rectangles.
Arrange them on the pan, well separated from each other, brush with a little oil and cook for about 20 minutes or until golden brown in a preheated convection oven at 200 ° C.
The semolina rolls are ready, let them at least cool before enjoying them.
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