Italian Ciabatta Bread Rolls

Soft and Lite Fresh Baked Italian White Bread

Dec 18
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Italian Ciabatta Bread Rolls
Diet Info: DF GF F LF Na LS VG V Fa

My family loves all kinds of fresh baked breads and I also make breads at home to get chance to make them healthy. You know, low sugar, no chemicals and above all fresh taste. Who does not love that?!

I usually make two batches of Ciabatta Bread Dinner Rolls at weekend and freeze'em..... then enjoy fresh bread WHOLE week.  

Italian Ciabatta Dinner Rolls | chefdehome.com

Often, I bake four big rolls or sometimes, I make small eight rolls. This is totally per need, once you perfect the bread dough, you can make any shape or sizes desired.

Homemade Ciabatta Bread Rolls

In my home, everyone need reason to devour bread. Other than galloping it in dinner with some hot spicy curry, soup or pasta, we love trying various ways to eat fresh Ciabatta.

Homemade Fresh and Rustic Italian Ciabatta Bread Rolls

We turned it into garlic bread, even made ciabatta bread pizza, toasted and topped with cream cheese for breakfast, made croutons and what not!! Sweet fragrance of fresh baked bread rolls make you crave for these soft pillow ciabatta rolls even more.

For new bakers, Italian or Country-Style breads are best way to start bread baking at home. Few important things when making ciabatta rolls - first and foremost kneading, kneading for suggested time enhance the quality and texture of the bread and it is great exercise too ;) Second, is baking time and temperature. Bake ciabatta at specified temperature, for only 22 minutes first and then keep checking every one minute, if bread sounds hollow when tapped at the bottom, DO NOT over-bake it, that turns the bread dry.

Making of Italian Ciabatta Bread Dinner Rolls

Make ahead Ciabatta Rolls for Christmas dinner and I tell you, you will thank me for this excellent recipe.

Here are few of my other favorite ways to eat fresh Ciabatta!!

Italian Ciabatta Bread Rolls

Italian Ciabatta Bread Rolls
Total Time Prep Time Cook Time Cuisine Italian Category Difficulty Intermediate Yields 4-8 Ciabatta Rolls (Serves: 4) Notes Idle Time to bread rising and fermentation - 7 hrs.
Smart Swap Use part whole and part all-purpose for a more crusty bread!

Ingredients

    Ciabatta Dough Starter
  • 1 & 1/3 Cup All-Purpose Flour
  • 1/2 tsp Sugar
  • 1 tsp Active Dry Yeast
  • 1 Cup Water
    • Ciabatta Bread Dough
  • 2 & 1/4 Cup All-Purpose Flour (plus extra for dusting)
  • 2 tsp Active Dry Yeast
  • 2 tbsp Olive Oil ( plus extra for oiling the bowl)
  • 1 & 1/2 tsp Salt
  • 1 tsp Sugar
  • 4 tbsp Water
  • 1/2 Cup Milk

Directions

Hide Step Photos
  • Step for Recipe - Italian Ciabatta Bread Rolls
    1. For Starter - Mix well - 1 and 1/3 cup all purpose flour, 1 tsp yeast, 1 cup warm water and 1/2 tsp sugar. Cover and leave at room temperature to ferment for at least 4 hours (or until dough doubles in size)
  • Step for Recipe - Italian Ciabatta Bread Rolls
    2. For Dough - Stir the risen starter and let it rest for 5 minutes. In meantime, in a small bowl, add 4 tbsp warm water, 1/2 cup warm milk, 1 tsp sugar, 1 & 1/2 tsp salt, 2 tbsp oil and mix well. Sprinkle yeast over the rested starter. Add milk and oil mixture and 2 cups of all-purpose flour. Mix well. Transfer to a flour dusted board and knead adding 1 tbsp flour at a time until dough comes together. Knead the dough for 5 to 6 minutes. Transfer the dough to an oiled bowl, swirl the dough in bowl to apply oil all over. Cover and leave at warm place to rise for 2 hours (until it triples in size.)
  • Step for Recipe - Italian Ciabatta Bread Rolls
    3. Shape the Dough - Punch the dough, transfer to a floured surface. Gently roll the dough to make a 12 inch rectangle. Divide it in four portions.
    Step for Recipe - Italian Ciabatta Bread Rolls
    4. Shape the Dough - Sprinkle a baking sheet with 2 tbsp of all-purpose or semolina flour. Shape each half into a small rectangle by folding it like letter (tucking the edges inside). Transfer each folded rectangle to baking sheet, folded ends facing down and place'em in 2 lines, 3-4 inch apart.
  • Step for Recipe - Italian Ciabatta Bread Rolls
    5. Bake - Preheat oven at 425 Fahrenheit. Cover with kitchen towel and let rise at room temperature for 60 minutes (or until almost doubles in size) , then bake for 22-25 minutes or until tops are brown and bottom of rolls sound hollow when taped.
    Step for Recipe - Italian Ciabatta Bread Rolls
    6. Transfer to a cooling rack. Serve warm or let the bread cool completely, then wrap in plastic wrap and freeze for later. To defrost, I microwave frozen bread for 2 minutes at low power.
    Additional Notes
    Please Note - microwave on 1 pizza slice warm setting, not on high power or bread will burn or will get very hard
Savita's Notes:
Idle Time to bread rising and fermentation - 7 hrs. Start by mixing and leaving starter to ferment at night and eat fresh bread by lunch.
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39 comment(s)

  1. Hi I made your Italian Ciabatta Bread Rolls and except for a couple of things they came out pretty good, but not exactly what I was expecting. #1, I need to make 8 rolls not 4 as they are VERY large. #2 they puffed up almost 3 or 4 inches that is how big they got. #3 They did not have the very LARGE HOLES that typical Ciabatta Bread has. I was wondering if you have a picture of what your bread looks like inside, my came out more like Wonder Bread. I am not saying that in a bad way, they were very soft and a very even crumb. But I was looking for a much more OPEN CRUMB. Any thoughts?
    ★ ★ ★ ★

    Hi Camille, I shared the tips in the below comment. I don't have a picture of inside of bread, right now. Let me look if I can find one in my recipe archive. Or otherwise when I bake these rolls again, I will make sure to take a picture and include it on this post.

  2. made the Ciabatta Rolls, recipe was easy to follow and they turned out lovely except I did not get the open crumb inside of the rolls typical of Ciabatta. What do you think may be the problem. or does this recipe not get you ther
    ★ ★ ★ ★ ★

    Hi Camille, thanks for feedback. Are you referring to pockets of air in the rolls? If so then these Ciabatta rolls gets good air-pockets if 1) handle risen dough delicately as not to loose the pockets created with yeast activity. 2) give rolls enough time to rise. I hope this answers your question or let me know if I can provide more info.

  3. I'm going to give it a try.

  4. This recipe is off the chain. SO good.... Easy to follow
    ★ ★ ★ ★ ★

    Thanks for sweet feedback. 🙌

  5. Can this recipe be used in a bread Maker?

    I have never tried this recipe in bread maker.

  6. Can this recipe be made in a bread maker?

  7. I want a soft crust, a pale crust, not brown or crisp with the dough cooked thoroughly. I use a sourdough starter and cooked this for22 minutes at 200 fan. Crust still crisp? Any advice please?

    I have always made Ciabatta with crispy crust. Soft crust ciabatta will be completely different recipe. However, if you wish to slightly improve and use this recipe only then I say snuggle small dough balls and bake'em like pull apart rolls. This way less crust will be exposed to heat, hence lesser crispy crust. I hope it helps.

  8. Thank you for the recipe. I made this in Pretoria, South Africa and they turned out great! I made the 4 rolls as suggested, but they were huge. I will make 6 or 8 smaller ones next time. Very good instructions.

    Thanks for the feedback. I'm glad you liked Ciabatta rolls.

  9. Can I bake these smaller? I will have lots of people kids, spouses, grandkids, their spouses, etc., grand kids, great grandkids. Salad, Lasagna and Braciole plus meatballs; might even put sausage in one of the pots of my sauce.

  10. I am cu making these but I am using bread flour because I have a bunch of it. The starter doubled way faster than 4 hours but the type of flour is probably the reason. My question is.... Is the dough supposed to be very sticky?

    Dough should not be very sticky. Sticky dough will not let ciabatta hold shape when baking. Bread flour is fine than AP flour and may need less water. Best way is to add more flour - 1 tbsp at time until dough is soft but not sticky or dry.

  11. I had to laugh at your suggestion. Using my scale is exactly what I intend to do next time. I use it when dividing up dough for making a batch of calzones and when making burgers...don't know why I didn't use it this time. But as you say, that's how you can tell things are homemade. No self-respecting restaurant would ever serve an amoeba-shaped pizza! One of these days I intend to take a cooking class for this specific purpose...

  12. Thanks for the reply, Savita. I love baking, but am always challenged when it comes to that final step of rolling out doughs into the proper shape with a consistent thickness. My rolls came out fine (I folded them into 3rds), but no two look anything alike! I also made a batch of Lion House rolls today with the same result. But they all taste fine!

    Hi Bill, in my humble opinion, that's the joy of home cooking, it is suppose to be rustic and not same always. Isn't it? On a side note, when I want to make sure all rolls are same size.. say for blog pictures or serving guests.. For round dinner rolls - I use a weight machine or flour dusted small bowl to weigh/shape same size of rolls. For relatively flat rolls like ciabatta, I use a scale to cut equal length pieces of rolled dough, then fold those. This does take some time, but results in neat rolls. I hope it helps.

  13. Hi, Savita! Thank you for putting up this recipe. I JUST threw my first batch in the oven and I have a question regarding how to form the rolls. Your recipe says to 'fold like a letter.' When I fold a letter, I fold it into thirds so that it fits in an envelope. Is this what you mean, or do you mean to only fold it in half? Other recipes have different shaping instructions. Thanks.

    Hi Bill, I'm glad you using this recipe. I meant folding into thirds not half. This is how I fold it mostly. It all depends on kind of rolls I need. I think, three folds make fluffy rolls. I'm not sure about other recipes though. I hope it helps.

  14. Thank you so much for this recipe.I love to bake in my convection oven in our RV bus. I have always wanted to make these and I followed your recipe to a T and they turned out beautiful and delicious...Thanks again!

  15. Just found your lovely site,would it be possible to have the cup measurements in grams too please for the flour and the water. Thanking you so very much.

    Hi Patricia, I only use cups measurements for this recipe. So unfortunately I don't have ingredients in grams.

  16. Can sourdough starter be substituted for the starter in this recipe and if so what is the exchange?

    Sharon, sour dough starter should work just fine even though I have never used it for this recipe. I suggest using the 1/2 amount of fresh starter and adjust the rest with flour/water while kneading (as needed). I hope it helps.

  17. This is one of the first bread recipes that I have ever made....so easy! I add 2 t of onion powder for a variation of flavor. Makes excellent hamburger buns too!

    Janet, thanks for such wonderful feedback. Actually, these ciabatta rolls are one of my favorite out of all my baked breads. I'm glad you enjoyed it.

  18. Try this!

    thanks, Tera for sweet little compliment. If I may elaborate, I know these Ciabatta rolls are worth trying! Try once and you will make'em a lot of time :)

  19. Wonderful Bread!!! Made it exactly to a T of how the directions were posted! Never realized how long a process it would be but sooooo worth it!

    Shannon, thanks. I'm glad you liked final product. Yes, it does involve starting a day ahead, but quality of bread is very good. Enjoy!

  20. Hey Mary, I'm sure you will love making this bread. If you follow all steps as-is, I bet you will be amazed at the quality of this Ciabatta! I do have, not one, but 4 foccacia recipes for you! Check out in Breads sections.

  21. I will have to try making these. I have only recently begun experimenting with new breads. I need to check to see if you have a foccacia recipe as well, as the one I tied was not to my taste.
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