There’s nothing quite like the warm aroma of freshly baked bread filling your home, especially when it’s a batch of delicious, homemade ciabatta rolls. Imagine taking a bite into a crusty exterior and soft, airy interior that’s just perfect for sandwiches, dipping in soups, or enjoying with a drizzle of olive oil. Making ciabatta rolls at home may seem like a daunting task, but with the right recipe and a bit of patience, you can master this classic Italian bread.
Ingredients and Tools You’ll Need
To start, gather your ingredients and tools. Here’s what you’ll need:
| Ingredients | Quantity |
| Bread flour | 3 cups |
| Sea salt | 1/2 Tbsp |
| Hot water | 1 1/2 cups |
| Active Dry Yeast | 1 packet (about 2 1/4 tsp) |
| Extra virgin olive oil | 2 Tbsp |
Step-by-Step Instructions
Preparing the Dough
1. Combine Dry Ingredients: Start by combining the bread flour and sea salt in a large bowl. Use a whisk to mix them until they are well combined.
2. Activate the Yeast: Measure out the hot water and let it rest for a minute or two. Add the yeast to the water and whisk it together (use a clean whisk or wash the one from the flour mixture). Allow the yeast mixture to sit for about 30 seconds to 1 minute.
3. Mix Wet and Dry Ingredients: Pour the yeast mixture over the flour mixture. Use a spatula to gently combine them until the dough becomes shaggy.
4. Add Olive Oil: Once the dough is shaggy, add in the extra virgin olive oil. Gently fold the oil into the dough, being careful not to press down on it directly from the top.
5. Let the Dough Rest: Cover the bowl with a kitchen towel and let the dough rest for 1 hour and 30 minutes in a warm spot out of direct sunlight.
Folding and Resting the Dough
6. Fold the Dough: After the initial rest period, uncover the dough. Gently pull it up from the bottom and fold it over the top. Repeat this folding process four times around the dough. Let it rest for 30 minutes.
7. Repeat Folding: Repeat the folding process two more times, allowing the dough to rest for 30 minutes each time. This means you will fold and rest the dough a total of three times.
Shaping and Baking the Rolls
8. Shape the Dough: Lightly flour a piece of parchment paper and carefully roll the dough out of the bowl onto the paper. Gently stretch the dough from the bottom into a rectangle shape. Avoid kneading or pulling from the top as this will crush the air from the yeast.
9. Cut the Rolls: Using a dough cutter, cut the dough lengthwise and then cut the individual rolls. Depending on the size you want, you can get 6 to 8 rolls out of each dough ball. Gently pull the rolls apart from the bottom.
10. Final Rest: Place the parchment paper with the rolls onto a baking sheet. Cover the rolls and let them rest for 30-50 minutes. Preheat the oven to 420 degrees Fahrenheit during this time and place a rimmed baking sheet on the rack below where the dough will go.
11. Bake the Rolls: After the final rest period, spray the tops of the ciabatta rolls with water. Place them in the preheated oven and add about 1/2 cup of water to the rimmed baking sheet. Bake for 20-25 minutes.
12. Cool the Rolls: When done, remove the rolls from the oven and let them rest for 1 hour before serving.
Tips for Perfect Ciabatta Rolls
- Use Fresh Ingredients: Ensure your yeast is fresh for the best rise.
- Don’t Rush the Resting Periods: Allowing the dough to rest properly is key to achieving that airy, open crumb typical of ciabatta rolls.
- Handle the Dough Gently: Be gentle when handling the dough to avoid deflating it.
Nutritional Information
| Nutrient | Amount per Serving |
| Calories | 120 |
| Total Fat | 3g |
| Saturated Fat | 0.5g |
| Cholesterol | 0mg |
| Sodium | 200mg |
| Total Carbohydrate | 20g |
| Dietary Fiber | 1g |
| Sugars | 0g |
| Protein | 3g |
FAQ
Q: Can I use whole wheat flour instead of bread flour? A: Whole wheat flour can be used, but the texture and flavor of the rolls will change. Whole wheat flour typically results in a denser bread.
Q: How should I store ciabatta rolls? A: Store ciabatta rolls in an airtight container at room temperature for up to two days. For longer storage, freeze the rolls and reheat them in the oven when ready to eat.
Q: Can I add flavors to the dough? A: Yes, you can add herbs, garlic, or even cheese to the dough for added flavor.
Q: What can I serve with ciabatta rolls? A: Ciabatta rolls are versatile and can be served with soups, salads, pasta, or simply dipped in olive oil and balsamic vinegar.
Q: Is it necessary to spray water on the rolls before baking? A: Spraying water helps create a crusty exterior. It is recommended for achieving that characteristic ciabatta texture.
Q: Can I use a stand mixer to make the dough? A: Yes, a stand mixer can be used to mix and knead the dough. However, be gentle during the folding process to maintain the dough’s structure.
Conclusion
Making homemade ciabatta rolls might seem challenging at first, but with this recipe, you have all the steps laid out clearly. Next time you crave fresh bread, skip the store and make your own delicious ciabatta rolls right at home. The process is rewarding and the results are incredibly satisfying. Try baking a batch today and enjoy the taste of homemade goodness!
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Homemade Ciabatta Rolls Recipe
- Total Time: 2 hours 25 minutes (including resting time)
- Yield: About 8 rolls
Description
There’s nothing quite like the warm aroma of freshly baked bread filling your home, especially when it’s a batch of delicious, homemade ciabatta rolls.
Ingredients
- 3 cups bread flour
- 1/2 Tbsp sea salt
- 1 1/2 cups hot water
- 1 packet (about 2 1/4 tsp) active dry yeast
- 2 Tbsp extra virgin olive oil
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the bread flour and sea salt until well combined.
- Activate the Yeast: Measure out the hot water and let it rest for a minute. Add the yeast and whisk. Let the yeast mixture sit for about 30 seconds to 1 minute.
- Mix Wet and Dry Ingredients: Pour the yeast mixture over the flour mixture. Use a spatula to gently combine until the dough becomes shaggy.
- Add Olive Oil: Fold the extra virgin olive oil into the dough gently, being careful not to press down on it.
- Let the Dough Rest: Cover the bowl with a kitchen towel and let the dough rest for 1 hour and 30 minutes in a warm spot out of direct sunlight.
- Fold the Dough: After the initial rest period, gently pull the dough up from the bottom and fold it over the top. Repeat this four times around the dough. Let it rest for 30 minutes.
- Repeat Folding: Repeat the folding process two more times, allowing the dough to rest for 30 minutes each time.
- Shape the Dough: Lightly flour a piece of parchment paper and carefully roll the dough out of the bowl onto the paper. Gently stretch the dough into a rectangle shape without kneading.
- Cut the Rolls: Using a dough cutter, cut the dough lengthwise, then cut into individual rolls. Gently pull the rolls apart from the bottom.
- Final Rest: Place the parchment paper with the rolls onto a baking sheet. Cover and let them rest for 30-50 minutes. Preheat the oven to 420°F (215°C) and place a rimmed baking sheet on the rack below where the dough will go.
- Bake the Rolls: After the final rest period, spray the tops of the ciabatta rolls with water. Place them in the preheated oven and add about 1/2 cup of water to the rimmed baking sheet. Bake for 20-25 minutes.
- Cool the Rolls: Remove the rolls from the oven and let them rest for 1 hour before serving.
Notes
- Use Fresh Ingredients: Ensure your yeast is fresh for the best rise.
- Don’t Rush the Resting Periods: Proper resting is key to achieving an airy, open crumb typical of ciabatta rolls.
- Handle the Dough Gently: Avoid deflating the dough to maintain its light texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
