Ciabatta Rolls

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Hands-on time:
Baking time:
Total time:
Yield: 12 rolls

Recipe photo

Italy's light-textured ciabatta bread, with its overnight starter and long rises, develops wonderful flavor. Translated to rolls, ciabatta becomes the perfect vehicle for an overstuffed sandwich. Sturdy enough to hold any filling, these flat rolls — they fit beautifully in the toaster — are mostly crust, meaning you don't have a lot of bread competing with the cheese, meat, and veggies.

Ciabatta Rolls

star rating (26) rate this recipe »
Hands-on time:
Baking time:
Total time: Overnight,
Yield: 12 rolls
Published: 03/22/2012

Ingredients

Starter

Dough

Tips from our bakers

  • This recipe makes larger, sandwich-type rolls. For smaller dinner rolls, divide the dough into 16 to 20 pieces.

Directions

see this recipe's blog »

1) To make the starter: Mix the starter ingredients in a small bowl until well combined. Cover the starter and let it rest at room temperature overnight, or for up to 15 hours. It will become bubbly.

2) Place all of the dough ingredients, including the starter, into the bowl of your mixer, and beat at medium speed, using the flat beater, for 7 minutes. The dough will be very smooth, soft, shiny, and elastic. Alternatively, knead the dough ingredients in your bread machine using the dough cycle.

3) Transfer the dough to a greased bowl or other rising container, cover it, and let it rise for 2 hours, deflating it midway through. If you're using a bread machine, allow it to rise for an additional hour after the dough cycle has ended.

4) Lightly grease your work surface, and two half-sheet baking pans (18" x 13") or similar large baking sheets. Grease your hands, as well.

5) Turn the dough out of the bowl onto a lightly greased work surface.

6) Divide the dough into 12 pieces, about 80g (2 1/4 ounces) each. Round each into a ball. Gently stretch the balls into flattened disks, about 3 1/2" wide.

7) Transfer the rolls to the baking sheets, leaving about 3" between them.

8) Lightly cover the rolls with heavily oiled plastic wrap or a proof cover, and allow them to rise for 2 to 3 hours, or until they're showing some signs of puffiness. Towards the end of the rising time, preheat the oven to 425°F.

9) Spritz the risen rolls with lukewarm water, and gently but firmly dimple each one with your fingers, making fairly deep pockets.

10) Immediately place the rolls into the oven. Bake them until they're golden brown, about 18 to 20 minutes. Remove them from the oven, and cool on a rack.

11) Slice crosswise, and add your favorite fillings. Store any leftovers, tightly wrapped, at room temperature. Rolls may be reheated just before serving, if desired; tent lightly with foil, and heat for about 8 minutes in a 350°F oven.

Yield: 12 rolls.

Reviews

1 23  All  
  • star rating 03/05/2015
  • Tom from Philomath, OR
  • I have made this recipe several times, as written. I feel that 2 teaspoons of yeast is too much. I recommend using 1 teaspoon.
    Tom, although we do tell people to approach bread baking like a science, the formulas are always adjustable depending on your personal preference. Some of our more advanced bread bakers prefer to use only 1/2 t. of yeast in their standard loaf recipes; using less yeast slows down the fermenting process and lets more flavor develop in exchange for your patience. If you're short on time or patience, adding the whole 2 teaspoons of yeast is the way to go. Enjoy experimenting with this recipe, Tom! Happy baking! --Kye!KAF
  • star rating 02/25/2015
  • Terez from Temecula, CA
  • I followed the recipe as stated and along with the others who reviewed this recipe, I found that when you press the dough down after forming balls, the final product is too flat and impossible to slice. I made a second batch this morning and formed the dough into balls without flattening and they were still flattish in the end, although now I am able to slice them. I also liked making the balls smaller, resulting in 16-18 rolls instead of 12, which were too big. I had nice bubbles and holes in the bread both times.
  • star rating 11/16/2014
  • member-sbrown6261 from KAF Community
  • I heat up olive oil with a lot of crushed garlic, then use that oil in this recipe, garlic included. We love them so much, I keep a jar of the garlicky olive oil in the refrigerator. Then I bake them (10) in my little 7x3 bread pans to get perfectly sized rolls for meat or egg sandwiches. Once I had some leftover parmesan (almost half a cup) and threw that in, along with a half tsp of onion powder--absolutely incredible.
  • star rating 06/22/2014
  • Bev from NH
  • I just love this recipe for Ciabatta Rolls! I did all the same steps calle for, except I rolled out the dough, and used my bench knife, ( a sharp one) to cut the dough into squares, they came out fabulous! I plan on baking these again soon, as I now have some fresh Maine tomatoes to eat on them!
  • star rating 01/20/2014
  • annievalene from KAF Community
  • Being new to bread baking, I found this recipe pretty manageable! The rolls look nice, taste great and were chewy! However, my rolls did not end up with all of those lovely tunnels; in fact, there were hardly any tunnels at all. Was my dough not slack enough...? Too little moisture...? Also, they did this weird thing in the oven: one side of the roll sort of rose higher than the other, making the rolls look...off balance? Not sure how to describe that! Maybe it's not something abnormal? Still learning!
    Chewy is what you want so you have the texture down. It may be that your dough is a little on the stiffer side (if that is possible for ciabatta!). The wetter the dough, the more open the structure. Of they are popping out in different directions, that can be an indication of your rounding technique when doing the final shaping. Please take a look at the blog that is associated this recipe for more tips. Elisabeth@KAF
  • star rating 06/05/2013
  • Grey from
  • Followed directions, starter looked and smelled lovely, rise times on target but the final product was disappointing. Not a huge amount of flavor with an ok texture. Maybe they will be better as a panini but I was hoping for ciabatta I could devour by itself.
    It may help to look at the blog for this recipe titled: ciabatta rolls more crust-more filling! Or the blog about making ciabatta loaves: how do you make that bread with the big holes? I hope these are helpful as you strive for tasty and chewy ciabatta rolls. You can always call our baker's hotline at 855-371-2253 and we'll trouble shoot with you. Irene@KAF
  • star rating 02/19/2013
  • marianoiannuzzi from KAF Community
  • This recipe is absolutely fantastic. I am baking this weekly so we have enough rolls for lunch throughout the week. I attempted a sourdough variation that gave me even better results (a more complex favor). For the starter I replaced the 1/16 tsp yeast with 10 grams of a fresh mother starter (the mother starter prepared as indicated in the King Arthur Baker's companion cookbook). I let the starter at room temperature for about 16h and then followed the recipe as indicated. I do have a couple of questions: 1) the final buns rise very well but the rolls do not have the same "open structure" shown in the blog. There are large holes but not that many. Any ideas? perhaps I am degassing the dough too much while shaping the rolls? 2) How would you convert this recipe to a transitional (50/50) whole wheat bread? Thanks for this fantastic recipe! Mariano
    Hi Mariano, our bakers hotline and live chat is a great place to drop in and talk about troubleshooting and modifying the recipe. Give us a call or send along an email, we look forward to hearing from you. MJR @ KAF
  • star rating 09/05/2012
  • clagne from KAF Community
  • I made these about a week ago and am REALLY pleased with them. The flavor is outstanding. Just some observations: 1) I made a full batch of dough, but froze half before the first rise and baked the other half; 2) I made them totally as directed the first time, but I wasn't happy with the results I got from dimpling the dough with my fingertips; I know the rolls are supposed to be somewhat thin, but mine were thin/average BEFORE I depressed them; 3) The frozen dough thawed nicely, but the rises were much slower. When I was ready to bake them, I cranked the oven up to 500, placed the proofed rolls in, and immediately turned the temp down to 425; they puffed nicely (didn't dimple the second batch, and I preferred it). Will definitely use this recipe again and again!
    So glad you found success with this recipe. Usually, frozen dough is sluggish during the rise. If you want to improve this, you can add 1/4 tsp. of extra yeast if you are planning to freeze. ~Amy
  • star rating 08/24/2012
  • afisher from KAF Community
  • I ended up making 2 larger loaves from this, since the dough was so wet it looked like trying to make it into rolls would just cause me grief. (This is likely my own fault, since i made the starter with white whole wheat rather than AP flour.) Still- the bread is great, and has made us some PERFECT BLTs!
  • star rating 08/16/2012
  • mtpagano from KAF Community
  • Thank you for another great recipe! I think I poked the dough a little too hard so they were a little flatter than they should have been, but they still taste great!
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