Artisan Ciabatta Rolls: Baking Bread Like a Pro

If you're a bread enthusiast looking to elevate your baking game, this Artisan Ciabatta Rolls recipe is perfect for you. These crispy, crusty, and golden brown rolls are not only delicious but also surprisingly easy to make with a few professional tips and tricks.

Prep Time20

Cook Time20

Rise Time2 30

Total Time3 10

Course: Bread

Cuisine: American

Keyword: bread recipe, bread rolls

Servings: 8-10 rolls

Calories: 288kcal

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Kitchen Essentials

Mixing Bowls

Half Sheet Baking Pan

Ingredients

4 Cups Bread Flour
1 1/2 Cups Water Room Temperature
1/4 Cup Olive Oil
2 Teaspoon Instant Yeast
2 Teaspoon Salt
Extra bread flour for dusting

Instructions

Prepare the Dough

In a large bowl, combine the bread flour, instant yeast, and salt.
4 Cups Bread Flour, 2 Teaspoon Instant Yeast, 2 Teaspoon Salt
Add the olive oil and room temperature water to the dry ingredients.
1 1/2 Cups Water, 1/4 Cup Olive Oil
Mix with a wooden spoon until a wet dough forms.
Transfer the dough to a stand mixer fitted with a dough hook and knead on medium speed for about 5-7 minutes until the dough is smooth and elastic. If you don’t have a stand mixer, you can knead by hand on a floured surface.
Extra bread flour for dusting

First Rise

Place the dough ball in a lightly oiled large bowl, turning the dough to coat all sides with oil.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for about 1-2 hours or until it has doubled in size.

Coil Folds and Second Rise

After the first rise, perform coil folds to strengthen the dough. With wet hands, gently lift the dough from the side and fold it over the top of the dough, repeating this action from all four sides.
Let the dough rest for 30 minutes, then repeat the coil folds two more times, allowing 30 minutes of rest between each fold.

Shaping the Rolls

Preheat your oven to 450°F (230°C) and place a sheet pan on the bottom of the oven.
Turn the dough onto a floured work surface and gently shape it into a rectangle without deflating it too much.
Using a bench scraper, cut the dough into 8-10 equal pieces and shape each piece into a rough oval or round roll.
Transfer the rolls onto a parchment paper-lined sheet pan. Cover them with a damp cloth or plastic wrap and let them rise for another 30-45 minutes.

Baking the Rolls

Just before baking, place a few ice cubes on the sheet pan at the bottom of the oven to create steam, which helps achieve a crisp crust.
Bake the ciabatta rolls for 20-25 minutes or until they are golden brown and sound hollow when tapped on the bottom.
Allow the rolls to cool on a wire rack before serving.

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