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These easy homemade Ciabatta Rolls are so fluffy on the inside with a crunchy crust! You’ll love how simple it is to make a batch of ciabatta rolls with pantry staples. Use them as a side dish, as sandwich bread, or as a snack!
Light and airy, you’re going to want to make a batch of Ciabatta Rolls ASAP! These ciabatta buns only take three ingredients to make, four if you include water, and I can bet you already have them in your kitchen cupboards. You definitely don’t want to miss out on these rolls.
Want more bread recipes? Try my No Knead Artisan Bread or my Easy Challah Bread.
Why You’ll Love These Ciabatta Rolls
- It’s versatile. Halve them and make sandwiches with it (I love pairing ciabatta with a nice thick slice of cheese!), rip them up to dip into some soup like my Creamy Tomato Soup, serve it as a side dish, turn it into cheesy bread if you’d like!
- It’s easy. Follow the step by step instructions and you’ll see how easy it is to make homemade ciabatta bread!
- No added sugars. Some breads have added sugar to them (nothing wrong with it!) but if you’re looking to cut out sugars but you’re craving bread, make a batch of these ciabatta rolls!
What You’ll Need
- Bread flour
- Instant yeast
- Salt
How to Make Ciabatta Rolls at Home
- Make the biga: In a bowl, mix in ¾ cups of bread flour, ⅕ cup water and yeast until well combined. Cover it with a cling wrap and refrigerate it overnight.
- Make the rolls: In a mixing bowl with the hook dough attachment, add in the biga, remaining flour, water and salt. Knead the dough until it doesn’t stick to the sides of the bowl. The dough will be very wet.
- Rest the dough: Grease a pyrex bowl with some olive oil and place the dough into the bowl. Cover it with cling wrap and let it rise for about 45 mins.
- Fold the dough: Wet your hands slightly and stretch and fold the dough to help build the gluten. Cover it with cling wrap and let it rise again for about 45 mins. Repeat this step another time until the dough has doubled in size.
- Divide the dough: Flour your work table generously and slowly remove the dough from the bowl. Flour your hand and bench scraper and divide the dough into 8 squarish rolls. Place the rolls on parchment paper. Cover and let them rest for about 20 mins.
- Prepare the oven: Place a large inverted baking pan into the oven and preheat the oven to 450F.
- Bake the ciabatta rolls: Gradually slide the parchment paper with the dough onto the inverted baking pan. Spray some water on the dough and bake for 20 mins. At the 3rd minute of baking, spray some water again on the dough to create steam in the oven. When it’s done, the rolls should have a nice golden colored crust. Transfer the rolls to a cooling rack to cool completely before serving.
Tips
- Instant yeast has a shorter lifespan than active dry yeast. Make sure to check that your yeast has not expired before making these ciabatta buns.
- Due to the dough being wet and sticky, a bench scraper is very helpful to help handle and move the dough around.
- Spraying the water on the dough will help make the crust nice and crusty!
- To ensure keeping the Ciabatta Bread fresh, cool thoroughly after baking before storing. Place in plastic storage bag or breadbox, or wrap in foil and store at room temperature.
- Do not refrigerate or it will cause the bread to dry.
Ciabatta Rolls FAQs
The main difference between bread flour and all purpose flour is the amount of protein that the flour contains. Bread flour has a higher amount of protein to help it form gluten. You can substitute with all purpose flour if you’re out of bread flour, your ciabatta rolls will just be a little less chewy than if you had used bread flour.
The rolls are best eaten within 3 days so you can totally make these ciabatta rolls 3 days ahead of time.
Due to the ciabatta bread dough being on the wet and sticky side, this dough is best made in a mixer and not kneaded by hand. If you’re looking for a bread without needing a mixer, try my no-knead bread.
You can freeze ciabatta bread for up to 3 months. Make sure to wrap them up tightly and place them in an airtight freezer bag or container before freezing them.
Yes it is. Ciabatta bread does not contain any milk, or eggs, making it vegan. It is also lactose/dairy free.
To ensure keeping the Ciabatta Bread fresh, cool thoroughly after baking before storing. Place in plastic storage bag or breadbox, or wrap in foil and store at room temperature. Do not refrigerate or it will cause the bread to dry. Properly storing Ciabatta bread will make it last 2 to 3 days at normal room temperature.
You can refrigerate the dough right after you mix it, but not before it rises. It may take a few hours or over night for the bread to rise, depending on the amount of yeast you have in there. In general, refrigerating the dough will cause it to become a bit extra sticky, making it challenging to fold.
More Bread Recipes To Make
- Almond Butter Chocolate Chip Banana Bread
- Easy Sandwich Bread
- Cheesy Pesto Breadsticks
- Easy Pumpkin Bread
- Chocolate Banana Bread Recipe
I hope you enjoy all the recipes I share with you, including this delicious Ciabatta Rolls recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Ciabatta Rolls
Ingredients
- 2 cups + 2 tbsp bread flour
- 1 cup water
- ⅛ tsp instant yeast
- 1 tsp salt
Instructions
Make the biga
- In a medium bowl, mix in ¾ cups of bread flour, ⅕ cup water and yeast until well combined. Cover it with a cling wrap and refrigerate it overnight.
Make the rolls
- Next day, in a mixing bowl with the hook dough attachment, add in the biga, remaining flour, water and salt. Knead the dough until it doesn’t stick to the sides of the bowl. Be reminded that the dough will be very wet.
- Grease a pyrex bowl with some olive oil and place the dough into the bowl. Cover it with cling wrap and let it rise for about 45 mins.
- Wet your hands slightly and stretch and fold the dough to help build the gluten. Cover it with cling wrap and let it rise again for about 45 mins. Repeat this step another time until the dough has doubled in size.
- Flour your work table generously and slowly remove the dough from the bowl. Flour your hand and bench scraper and divide the dough into 8 squarish rolls. Place the rolls on parchment paper. Cover and let them rest for about 20 mins.
- Place a large inverted baking pan into the oven and preheat the oven to 450F.
- Gradually slide the parchment paper with the dough onto the inverted baking pan. Spray some water on the dough and bake for 20 mins. At the 3rd minute of baking, spray some water again on the dough to create steam in the oven.
- When it’s done, the rolls should have a nice golden colored crust. Transfer the rolls to a cooling rack to cool completely before serving.
Notes
- Instant yeast has a shorter lifespan than active dry yeast. Make sure to check that your yeast has not expired before making these ciabatta buns.
- Due to the dough being wet and sticky, a bench scraper is very helpful to help handle and move the dough around.
- Spraying the water on the dough will help make the crust nice and crusty!
I am having a problem with the total amount if instant yeast. 1/8 teaspoon is used for the biga. The recipe says add the rest of the yeast. How much is the rest of the yeast?