This Easy Ciabatta Rolls Recipe can be made in one day and takes about 4 hours from start to finish. With only 4 ingredients, these ciabatta rolls can be made whenever you need a roll or bun for burgers, sandwiches, and more! This is a great recipe for beginner bread makers and the only hard part is waiting for the dough to rise. The instant yeast does most of the work to create bubbly and delicious bread. If you need rolls or buns for your meal, make this Easy Ciabatta Rolls Recipe. Once you make these rolls, you will never buy them at the store again!
Easy Ciabatta Rolls
Homemade Ciabatta Rolls on a cutting board.
A fresh ciabatta rolls as a bun for a burger.
The inside of an easy ciabatta roll.
Easy Ciabatta Rolls
- 1 cup warm water (room temp, not too hot)
- 1 tsp instant yeast
- 2½ cups all-purpose flour (properly measured)
- 1 tsp salt
- Place the warm water and yeast in a large mixing bowl and mix together. Let the mixture sit for 8-10 minutes until there is some nice bubble action happening.
- Once the yeast is active, add the flour and salt and stir everything together. I used a silicone spatula which made scraping the sides and bottom of the bowl easier. The dough will be wet and sticky and a little shaggy. Cover the bowl with plastic wrap and allow it to sit for 1 hour. TIP: I placed mine in the oven with a bowl of hot water, but you can also leave it on the counter if it's warm enough in your house.
- After an hour, wet your hands and fold and stretch the dough four times all the way around the dough. Pull up two corners, stretch lightly and fold over the top of the dough ball. Repeat this 2 more times. Cover the bowl again with the plastic wrap and rest for 30 minutes. Repeat this step 2 more times for a total of 3 stretch and fold sessions and an hour and a half of resting time.
- By now the dough should have doubled in size and be nice and bubbly. Carefully remove the dough from the bowl onto a lightly floured surface. TIP: lightly flour the top of the dough and your hands for easier transfer. Carefully stretch the edges of the dough ball out to make a rectangle about ¾" thick or so. Try not to squish the dough or all of that air you worked so hard to create inside will get out.
- Using a scraper/chopper or a sharp knife, cut the rectangle into 5-6 even-sized squares. Again, they don't have to be perfect, just do your best. Place the squares on a piece of parchment paper, cover with a towel or plastic wrap and allow to rest one more time for 40 minutes. While the dough is proofing a final time, preheat the oven and baking stone at 420°F. You can preheat the oven for the full 40 minutes to ensure your oven is nice and hot. About 15 minutes before the end of final proofing, boil 2 cups of water and place a pan or bowl with the boiling water at the bottom of the oven and to the side so the steam has a chance to reach the bread.
- Once the dough has rested for 40 minutes, carefully transfer the parchment paper with the dough squares onto the baking stone. You can also have the paper and dough on a baking sheet and place the baking sheet right on top of the baking stone. Bake for 20 minutes and then remove the rolls and place them on a cooling rack to cool.
- If you live in a dry climate, you may need to add a little more water in step 2 to ensure the dough is wet, sticky, and shaggy looking. Add 1 tbsp at a time until you are satisfied with the texture.
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Published June 7th, 2021 12:38 PM