Easy Small Batch Ciabatta Rolls Recipe

Easy Small Batch Ciabatta Rolls: If you’ve ever dreamed of making bakery-quality ciabatta rolls at home but felt intimidated by complex techniques or lengthy preparation times, this Easy Small Batch Ciabatta Rolls Recipe is here to change that.

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These rolls are light, airy, and boast a beautifully crackly crust that’s perfect for sandwiches, dipping in olive oil, or enjoying with a smear of butter. Best of all, they require no kneading and just 10 minutes of active prep time. Let’s dive into the details and get baking!

Easy Small Batch Ciabatta Rolls

Why You’ll Love This Recipe

• No Kneading Required: Forget the arm workout! This recipe uses a high-hydration dough and stretch-and-fold technique to develop gluten effortlessly.
• Small Batch: Perfect for when you don’t need a dozen rolls cluttering your kitchen. This recipe yields 4-5 rolls, just enough for a cozy family dinner or small gathering.
• Minimal Ingredients: Made with just four pantry staples—flour, water, yeast, and salt—this recipe keeps things simple yet incredibly flavorful.
• Crunchy Crust & Airy Crumb: The steam-filled oven ensures a crackly crust, while the dough’s high hydration creates those signature ciabatta air pockets.

Ingredients

To make these delicious ciabatta rolls, you’ll need:

• 1 teaspoon instant yeast
• 240 grams water (approximately 1 cup, at room temperature)
• 300 grams all-purpose flour (approximately 2.5 cups)
• 1 teaspoon salt

Step-by-Step Instructions

1. Prepare the Dough (1 Hour Rise Time)

1. In a small cup, dissolve the instant yeast in lukewarm water and stir until it starts to bubble and release a yeasty aroma. Let it sit for 2 minutes.
2. In a large bowl, combine the flour and salt. Pour in the yeast mixture and whisk until fully incorporated. Scrape down the sides of the bowl to ensure there are no dry flour particles left. The dough will be sticky and wet due to its high hydration.
3. Cover the bowl with plastic wrap and let it rest at room temperature for 1 hour. Note: Warmer room temperatures will speed up the fermentation process.

2. Stretch and Fold the Dough (1.5 Hour Rise Time)

1. Wet your hands to make handling the sticky dough easier. Stretch and fold the dough by pulling one edge at a time into the center of the bowl. Repeat for all four edges—this should take less than a minute. Cover with plastic wrap and let rest for 30 minutes.
2. Repeat this stretch-and-fold process two more times, allowing the dough to rest for 30 minutes between each round. After three rounds of stretching and folding, the dough will have risen significantly and should approximately double in size.

3. Shape the Dough (40 Minutes Rise Time)

1. Transfer the risen dough to a floured surface. Sprinkle a little flour over the top to make it easier to handle, but be careful not to press or deflate it—you want to preserve those beautiful air pockets!
2. Gently shape the dough into a rectangle by pulling it from underneath. Roll it into a log and press the edge to seal.
3. Divide the log into 4-5 equal pieces and place them on a well-floured work surface, leaving at least two inches of space between each piece. Let the dough rest for 40 minutes for the final proofing stage.

4. Bake the Ciabatta Rolls

1. Carefully transfer each piece of dough onto a parchment-lined 8×12-inch baking tray. Dust with flour to make handling easier if needed.
2. Fill a baking pan with water and place it on the bottom rack of your oven to create steam. Preheat your oven to 420°F (215°C). Once preheated, place your baking tray in the oven and immediately spray water over the dough to enhance crust formation.
3. Bake for 20 minutes until golden brown. To check if they’re done, tap the bottom of a roll—it should sound hollow when fully baked.
4. Let the rolls cool for at least 20 minutes before serving to allow the crumb to set properly.

Pro Tips for Perfect Ciabatta Rolls

• Hydration is Key: The dough will be sticky and wet—that’s exactly how it should be! Resist the urge to add extra flour unless absolutely necessary during shaping.
• Steam Matters: The steam created by the water pan in your oven helps develop that signature crackly crust, so don’t skip this step!
• Room Temperature Effects: A warmer kitchen will speed up rising times, while cooler temperatures may require additional time for fermentation and proofing.

FAQs

Can I Use Active Dry Yeast Instead of Instant Yeast?

Yes! If using active dry yeast, dissolve it in lukewarm water and let it sit for about 5-10 minutes until foamy before proceeding with the recipe.

Can I Double This Recipe?

Absolutely! Simply double all ingredients, but keep in mind that rising times may vary slightly due to the increased volume of dough.

How Should I Store Leftover Rolls?

Store any leftover ciabatta rolls in an airtight container at room temperature for up to two days. To refresh them, simply warm them in a 350°F oven for 5 minutes.

Can I Freeze Ciabatta Rolls?

Yes! Once cooled completely, wrap each roll tightly in plastic wrap and store in a freezer-safe bag for up to three months. Thaw at room temperature or reheat directly from frozen in a preheated oven.

Final Thoughts

This Easy Small Batch Ciabatta Rolls Recipe proves that artisan bread-making doesn’t have to be complicated or time-consuming. With just four simple ingredients and no kneading required, you can create bakery-worthy rolls that will impress your family and friends every time. Whether you’re new to bread baking or a seasoned pro looking for a quick recipe, these ciabatta rolls are sure to become a go-to favorite in your kitchen!

So, what are you waiting for? Grab your ingredients, roll up your sleeves (figuratively—no kneading here!), and enjoy the satisfaction of homemade ciabatta rolls fresh out of your oven!

Easy Small Batch Ciabatta Rolls

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These easy small batch ciabatta rolls are fluffy and airy with a perfect crunchy, crackly crust. With only 10 minutes of hands-on prep and no kneading required, this recipe is perfect for anyone craving fresh homemade bread!

• Author: Satur Romero
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 4 hours
• Yield: 4–5 rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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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

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Instructions

Prepare the Dough (1 hour rise time):

1. In a small cup, dissolve the instant yeast in lukewarm water and stir to mix. Let it sit for 2 minutes until it starts to bubble and develop a yeasty aroma.
2. In a large bowl, combine the flour and salt. Pour in the yeast mixture and whisk until fully combined, scraping down the sides of the bowl. The mixture should be very sticky and wet with an 80% hydration ratio (flour to water).
3. Cover the bowl with plastic wrap and let it sit at room temperature for 1 hour. Note: A warmer room temperature will speed up the fermentation process.

Stretch and Fold the Dough (1.5 hour rise time):

4. Wet your hands to make handling the dough easier. Stretch and fold the dough by pulling the edges into the center, one edge at a time. This should take less than a minute. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
5. Repeat the stretch-and-fold step two more times, with 30-minute resting periods between each round. After 3 rounds of stretch and folds, the dough should rise and approximately double in size.

Shape the Dough (40 minutes rise time):

6. Transfer the dough to a floured surface. The dough will still be sticky—this is normal. Sprinkle a little flour on the dough and gently shape it into a rectangle by pulling the dough from underneath. Be careful not to press too hard to avoid deflating the air bubbles.
7. Roll the dough into a log and press the edge to seal. Divide the log into 4–5 equal pieces and place each piece at least 2 inches apart on a well-floured surface. Let the dough rest for 40 minutes for the final proofing.

Bake the Ciabatta Rolls:

8. Carefully transfer each piece of dough onto a parchment-lined 8×12-inch baking tray. Dust the dough with flour to make handling easier.
9. Fill a baking pan with water and place it on the bottom rack of your oven. Preheat the oven to 420°F (215°C), allowing it to fill with steam from the water.
10. Once the oven is preheated, place the baking tray with the dough into the oven. Spray some water over the dough immediately to create more steam. Bake for 20 minutes.
11. Let the ciabatta rolls cool for 20 minutes. To check if the rolls are done, tap the bottom of one roll with your finger—it should sound hollow.

Notes

• Total time for this recipe is approximately 4 hours: 10 minutes prep time, 3 hours 10 minutes rising time, 20 minutes cook time, and 20 minutes cooling time.
• For best results, handle the dough gently to preserve its airy texture.
• The steam in the oven is essential for creating the signature crunchy crust.

Nutrition

• Serving Size: 1 roll
• Calories: 180
• Sugar: 0g
• Sodium: 234mg
• Fat: 0.5g
• Saturated Fat: 0g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 0mg