Ciabatta Rolls

---
title: Ciabatta Rolls
description: "Italy's light-textured ciabatta bread translated to rolls — the perfect vehicle for an overstuffed sandwich. Sturdy enough to hold any filling, mostly crust with minimal bread competing with the cheese, meat, and veggies."
servings: 12
total time: 12 hours 33 minutes
prep time: 15 minutes
bake time: 18-20 minutes
tags: [bread, rolls, ciabatta, italian, baking, sandwich]
cuisine: Italian
difficulty: intermediate
---

== Starter ==

Weigh your @all-purpose flour{1.5%cups}; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the @all-purpose flour{1.5%cups}, @water{1%cup}, and @instant yeast{0.0625%tsp} in a small bowl until well combined. Cover the starter and let it rest at room temperature overnight, or for up to ~{15%hours}. It will become bubbly.

== Dough ==

Place @instant yeast{2%tsp}, @all-purpose flour{3%cups}, @table salt{2.25%tsp}, @dry milk{2%tbsp}, @water{0.67%cup}, @olive oil{3%tbsp}, and all of the starter into the bowl of your #stand mixer{}. Beat at medium speed, using the #flat beater{}, for ~{7%minutes}. The dough will be very smooth, soft, shiny, and elastic. Alternatively, knead the dough ingredients in your #bread machine{} using the dough cycle.

> Kneading this dough by hand can be challenging because of the high hydration and sticky consistency. If you'd like to give it a try, look up techniques for kneading wet dough by hand.

Transfer the dough to a greased #bowl{}, cover it, and let it rise for ~{2%hours}. Give the dough a fold: Turn it out onto a floured surface and, using a #bowl scraper{} or #bench knife{}, fold it like a business letter. Turn the dough 90 degrees (a quarter turn). Gently flatten it a bit, and repeat the letter fold. Return the dough to the bowl, cover, and let it rise for another ~{1%hour}.

> If you're using a bread machine, simply allow it to rise for an additional hour after the dough cycle has ended; there's no need to take it out and give it a fold.

== Shaping ==

Lightly grease your work surface, and two #half-sheet baking pans{2} (18" x 13") or similar large baking sheets. Grease your hands, as well.

Turn the dough out of the bowl onto a lightly greased work surface. Pat the dough into an 8" x 10" rectangle and cut it into 12 squares (about 2.5" each).

Transfer the rolls to the baking sheets, leaving about 3" between them.

== Final Rise ==

Lightly cover the rolls with heavily oiled #plastic wrap{} or a #proof cover{}, and allow them to rise for ~{2-3%hours}, or until they're showing some signs of puffiness. Towards the end of the rising time, preheat the #oven{} to 425°F.

== Baking ==

Spritz the risen rolls with lukewarm water, and gently but firmly dimple each one with your fingers, making fairly deep pockets.

> For extra-crusty crust, forgo spritzing the rolls with water and instead add steam to your oven. While the oven is preheating, place an empty #cast iron frying pan{} on the oven rack below a #baking stone{}. Once you've placed the rolls in the oven, pour about @boiling water{1%cup} into the cast iron frying pan. Quickly close the oven door to trap the steam.

Immediately place the rolls into the oven. Bake them until they're golden brown, about ~{18-20%minutes}. Remove them from the oven, and cool on a #cooling rack{}.

== Serving ==

Slice crosswise, and add your favorite fillings. Store any leftovers, tightly wrapped, at room temperature. Rolls may be reheated just before serving, if desired; tent lightly with foil, and heat for about ~{8%minutes} in a 350°F oven.

> This recipe makes larger, sandwich-type rolls. For smaller dinner rolls, divide the dough into 16 to 20 pieces.