Freshly baked ciabatta rolls with a soft, airy inside and a perfectly crunchy, crackly crust are a bread lover’s dream. This easy small batch recipe eliminates the need for kneading, taking only 10 minutes to prepare and delivering bakery-quality rolls right at home. Whether you’re making sandwiches or enjoying them with butter, these rolls will quickly become a go-to recipe in your kitchen.

Why You’ll Love This Recipe

This recipe for Easy Small Batch Ciabatta Rolls is a favorite among many due to its simplicity and the incredible result.

• Tried-and-true recipe: This recipe is a crowd favorite, and once you try it, you’ll see why. It’s so easy and yields consistently delicious rolls every time.

• Fluffy and airy texture: The dough’s high water content creates a light and fluffy interior that’s perfect for adding a spread or dipping in olive oil.

• Simple ingredients: With just four pantry staples – flour, yeast, water, and salt – you can create amazing ciabatta rolls without needing any special equipment.

• No kneading required: The dough comes together quickly, and there’s no kneading required. A couple of gentle stretches and folds are all that’s needed to create a perfectly textured dough.

Ingredients

• 1 teaspoon instant yeast

• 240 grams water, at room temperature (approximately 1 cup)

• 300 grams all-purpose flour (approximately 2.5 cups)

• 1 teaspoon salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the dough: In a small cup, dissolve the instant yeast in lukewarm water and stir. Let the mixture sit for about 2 minutes until it begins to bubble. In a large mixing bowl, add the flour and salt. Pour in the yeast mixture and whisk until the dough is fully combined (it should be very wet and sticky).

2. First rise: Cover the bowl with plastic wrap and let the dough rise at room temperature for 1 hour. Make sure to stretch and fold the dough every 30 minutes to help develop structure.

3. Stretch and fold: After 1 hour, apply some water to your hands and stretch and fold the dough in the bowl. Repeat this process every 30 minutes for a total of 3 stretch and fold cycles.

4. Shape the dough: After the final fold, transfer the dough to a floured surface. Gently shape it into a rectangle without pressing it too much. Roll the dough into a log and divide it into 4-5 equal pieces. Let them rest for about 40 minutes for the final proofing.

5. Bake: Preheat the oven to 420°F (215°C) and place a pan of water at the bottom of the oven to create steam. Place the dough onto a parchment-lined baking tray and bake for 20 minutes until golden and hollow-sounding when tapped at the bottom.

6. Cool and serve: Let the rolls cool for 20 minutes before serving.

Servings and Timing

• Servings: 4 ciabatta rolls

• Prep time: 10 minutes

• Rise time: 3 hours 10 minutes

• Bake time: 20 minutes

• Cool time: 20 minutes

• Total time: 4 hours

Variations

• Herbed Ciabatta: Add fresh or dried herbs like basil, thyme, or oregano to the dough for added flavor.

• Olive Ciabatta: Incorporate chopped olives for a Mediterranean twist.

• Whole Wheat: Replace part of the all-purpose flour with whole wheat flour for a denser, more rustic roll.

• Cheesy Ciabatta: Add shredded cheese like parmesan or asiago into the dough for extra flavor.

Storage/Reheating

• Storage: Store leftover ciabatta rolls in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week, though the texture will be drier.

• Reheating: To reheat, bake the rolls at 350°F for 6-8 minutes or use an air fryer at 350°F for 3-6 minutes to restore their crispy texture.

FAQs

How can I tell if the ciabatta rolls are done baking?

The rolls should sound hollow when tapped on the bottom. You can also check by inserting a thermometer into the center, which should read about 200°F.

Can I freeze ciabatta rolls?

Yes, you can freeze baked ciabatta rolls for up to 2-3 months. Place them in a freezer bag and thaw in the fridge overnight before reheating.

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to activate the yeast by dissolving it in lukewarm water for about 10 minutes before adding it to the flour mixture.

How do I get the perfect crunchy crust?

Adding steam to the oven is key. Place a pan of water in the bottom of the oven during preheating and spray the dough with water before baking.

Why is my dough so sticky?

Ciabatta dough is naturally sticky due to its high hydration. Be gentle when handling it, and use wet hands or a bench scraper to shape it.

Can I halve this recipe for fewer rolls?

Yes, you can halve the recipe to make fewer rolls. Just adjust the ingredient quantities and baking time accordingly.

How long do the rolls stay fresh?

Ciabatta rolls are best enjoyed the same day they are baked, but they can last for up to 3 days at room temperature or a week in the fridge.

Can I make this recipe without a stand mixer?

Yes, you don’t need a stand mixer. This recipe doesn’t require kneading—just gentle stretching and folding by hand.

Can I use whole wheat flour for this recipe?

Yes, you can use whole wheat flour for a heartier roll. However, the rolls will be denser compared to those made with all-purpose flour.

How can I add flavor to these rolls?

Try adding chopped olives, cheese, or herbs like rosemary and thyme for a unique twist.

Conclusion

Easy Small Batch Ciabatta Rolls are perfect for anyone who loves fresh, crusty bread but doesn’t want to spend hours in the kitchen. This simple recipe yields fluffy, airy rolls with that irresistible crunchy crust that’s perfect for sandwiches, dipping, or simply enjoying with a bit of butter. With minimal ingredients and no kneading required, it’s a must-try for bread lovers.

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