Valentina Ablaev
This ciabatta rolls recipe makes the perfect homemade rolls. Ciabatta rolls taste so much better when made from scratch and make the perfect sandwich bread. The outside is crisp and golden, while the inside is airy and so fluffy. These bakery-style rolls are perfect for sandwiches or to serve with an oil dip as an appetizer!
When it comes to bread, you can’t beat making it from scratch! Our easy white bread recipe is on a weekly rotation in our home, and we love making classic sandwich bread from scratch! We love ciabatta sandwiches, and knew we had to make the perfect rolls from scratch. We made sure to test and retest this ciabatta rolls recipe until we had the perfect individual rolls.
Why You’ll Love This Recipe
- Better from scratch. Homemade bread rolls always taste better than store-bought, and these ciabatta rolls are no exception.
- Clean ingredients. Bread from the store comes with so many fillers and chemicals, and you can bypass all of that by making rolls from scratch.
- Simple baking. It may seem complex, but it’s actually incredibly simple! You will be so proud.
- No tools needed. This easy bread recipe uses no stand mixer, making it perfect for beginners.
Ingredients for Ciabatta Rolls Recipe
- Bread flour – the key to getting those bakery-style ciabatta rolls. The high protein content gives the dough that airy crumb.
- Salt – A dash of salt adds flavor to the dough and is a simple yet essential ingredient.
- Liquid – Warm water at 110°F is the key to the perfect rise.
- Oil – Olive oil is a key ingredient in ciabatta rolls as it makes the dough soft and flavorful.
- Yeast – We use active dry yeast for this dough.
- Sugar – Sugar is a must when working with yeast, as it’s what activates it and feeds the yeast.
See the recipe card below for a complete list of ingredients and quantities.
Use Yeast Like a Pro:
- Check the yeast: If it’s been sitting for a while, you may want to check whether it’s still alive (yes, yeast can die). To do this, sprinkle a little yeast over warm water and top with a little sugar. Give the yeast a light stir and let it sit for 10 minutes. If the yeast is bubbling, foaming, and has a fragrant “yeast” smell, it’s good to go!
- Active vs. Instant dry yeast: While similar, the two function slightly differently. Active yeast needs to be “activated”, while instant yeast is ready to go. Instant yeast also rises slightly faster than active. For recipe consistency, use active yeast, as we haven’t tested it using instant yeast.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- No electric mixer is required for this easy bread recipe! All you need is a large mixing bowl to mix up the dough.
- Use a 9×13” baking sheet to lay out the rolls before baking.
How to Make Ciabatta Rolls from Scratch
Step-by-step instructions on how to make the bread recipe:
- Dry ingredients. In a large bowl, mix the bread flour and salt.
2. Activate yeast. Make a well in the center, then add the water and oil. Sprinkle the yeast over the water and the sugar on top. Let it sit for 5 minutes until the yeast activates.
3. Mix the dough. Mix until a dough forms, then cover tightly.
Stretch and folds. Every 30 minutes, perform a stretch-and-fold by pulling the dough from the bottom and folding it over the top. Repeat all around the dough. Do this 3 times.
4. Bulk rise. After the final fold, cover the dough and let it rest for 1 to 1½ hours.
5. Shape the dough. Transfer the dough to a lightly floured surface. Dust the top of the dough with flour. Carefully stretch into a rectangle without pressing or rolling it.
6. Cut rolls. Cut the dough into 6–8 portions using a knife or a bench scraper. For larger rolls, divide into 6; for smaller rolls, divide into eight.
7. Rest rolls. Place the pieces onto a parchment-lined, lightly floured baking sheet, gently stretching each one into shape. Cover and let rest for 30 minutes.
8. Bake. Add the rolls to the center rack and quickly close the oven. Do not open the door while baking. Bake for 20–25 minutes at 425°F, until deep golden brown. Remove and let cool completely on a wire rack before slicing.
Expert Tips for Perfect Ciabatta Rolls:
- Don’t pop the bubbles. When shaping the dough, be gentle with it. Over-stretching or pressing down on the dough will pop the bubbles.
- Don’t skip the ice. Place a baking dish with ice on the bottom rack to fill the oven with steam. This is essential for the perfect ciabatta roll crust.
- Keep the oven hot. A hot oven is key to getting that iconic ciabatta crust. While the rolls are baking, keep the oven closed to prevent any heat from escaping.
FAQs
Ciabatta rolls are known for their airy, hole-filled crumb and crispy crust. This is done with a high-hydration dough to get those iconic bubbles.
Bread flour is best because it has a higher protein content. This is key to getting that chewy texture.
Using a high-hydration dough gets you those big bubbles in ciabatta.
Bake at a high temperature and add steam to the oven during the first few minutes of baking.
Yes, ciabatta dough can be refrigerated overnight to develop better flavor and texture.
Serving Suggestions
Ciabatta rolls make the perfect sandwich bread. Here are some incredible flavor combinations:
- Chicken pesto sandwich: Our chicken pesto ciabatta sandwich is the perfect flavor-and-texture combo! Pair with a fresh chopped salad for a delicious combination.
- Italian ciabatta sandwich: Use your favorite italian meats to make an italian ciabatta sandwich just like our classic italian sub sandwich.
- Turkey sandwich: We love a classic turkey sandwich, and why not make it better with homemade ciabatta bread?
- Oil dip: Serve these rolls with a side of homemade olive oil dip for a restaurant-style combination.
Store & Reheat
- Storage. Store leftover rolls at room temperature in an airtight bag for 1-2 days to preserve their crisp crust.
- Freeze. Store the rolls for longer in the freezer! Arrange cooled rolls on a baking sheet and freeze. Once completely frozen, arrange in a freezer-safe bag and store for up to 3 months. Thaw: Take the frozen rolls out of the freezer overnight and allow them to thaw in the fridge. Before serving, arrange the rolls on a baking sheet. Bake at 350°F for 10-15 minutes or until warmed through. They taste as good as fresh!
More Dough Recipes
If you enjoyed this ciabatta rolls recipe, be sure to try our other dough recipes; here are some of our favorites:
Recipes- Recipes
- Recipes
If you tried this homemade ciabatta rolls recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Ciabatta Rolls Recipe (Crispy, Airy & Easy)
Ingredients
Instructions
- In a large bowl, stir together the bread flour and salt.
- Create a well in the center and add the water and oil. Sprinkle the yeast over the water and the sugar over the yeast. Allow to sit for 5 minutes or until the yeast activates.
- Mix the dough until well incorporated and cover tightly.
- Every 30 minutes, do a stretch-and-fold by pulling the dough from the bottom to the top. Do this around the entire dough. Repeat this process 3 times.
- After the 3rd stretch-and-fold, cover the dough and let it rest for 1 to 1 ½ hours, until doubled in size.
- Lightly flour the work surface and gently transfer the dough onto it. Dust the top with flour.
- Gently stretch the dough into a rectangular shape; don’t flatten it or roll it out with a rolling pin, or the air will deflate.
- Using a dough cutter or a large knife, cut the dough lengthwise, then cut it into 8 parts. For larger rolls, cut into 6 parts.
- Line a 9×13” baking sheet with parchment paper and dust with flour.
- As you transfer the roll, gently stretch so the shape is even.
- Cover with a towel and rest for another 30 minutes.
- Preheat the oven to 425°F.
- Once the oven is preheated, add two cups of ice cubes to a rimmed baking sheet (don’t use a glass dish) to the bottom rack of the oven.
- Add the ciabatta rolls to the center and quickly close the oven. Do not open the oven during baking, as this will allow heat and steam to escape.
- Bake for 20-25 minutes or until the rolls are golden brown. Don’t take them out too early; the crust needs to be a deep golden brown.
- Remove from the oven and transfer to a cooling rack to cool completely.
Notes
- Handle the dough gently. Be careful not to press or overwork the dough when shaping. This helps preserve the air bubbles that give ciabatta its light, airy texture.
- Don’t skip the steam. Adding a pan of ice to the oven creates steam, which is essential for developing that crisp, golden crust.
- Keep the oven closed. A consistently hot oven is key to a perfect crust. Avoid opening the door while baking to keep the heat and steam inside.
- Storage. Store leftover rolls at room temperature in an airtight container or bag for up to 1–2 days to maintain freshness.
- Freezing and reheating. For longer storage, freeze the fully cooled rolls on a baking sheet. Once frozen, transfer them to a freezer-safe bag and store for up to 3 months. Thaw overnight in the fridge, then reheat at 350°F for 10–15 minutes until warmed through.
