These Ciabatta Bread Rolls taste just like they would if you bought them in a real Italian bakery! Soft on the inside with a chewy exterior, they’re perfect for making the ultimate sandwich!
If there’s one meal I love it’s a sandwich, but not just on ordinary plain bread. I love chewy bread with a slightly burnt taste to it, something like a french boule – or better still, these Italian Ciabatta Bread Rolls.
These rolls are so simple to make, as are most bread products. I always say that the hardest part is waiting for the yeast to do its magic. Once that reaction has taken place then you can get your bread fired and fill the kitchen with that toasty smell, just like the scratch bakery where I learned my trade.
Of course a lot depends on the yeast process, so I use Red Star Yeast. They have a few varieties to try, and each one works best for a particular recipe. For these ciabatta rolls I used their Platinum Yeast. It never fails and always gives me amazing results!
Making ciabatta bread rolls isn’t an instant kind of thing, so if you’re short on time then you might want to make something else. This recipe takes a bit longer because it requires making a small dough mixture 24 hours ahead of time. This is called the “biga” and it’s the same idea as the starters used in some other bread recipes. You just add the biga to the main recipe and it gives you the crucial airy interior that ciabatta is famous for. The end result should be a great chewy crust and a light interior full of holes, perfect for dipping in some olive oil or making a toasted caprese panini!
Visit the Red Star Yeast Pinterest page for more ideas and recipes for all things yeast related. If you run into problems, you can always use the troubleshooting guide to answer any questions you might have!
Here’s a few other awesome bread recipes you might be interested in!
Cinnamon Crumb Breakfast Bread
This was a sponsored post for Red Star Yeast. Compensation was provided but as always, thoughts and ideas are 100% my own.
*This post has been updated with new photography*
Ingredients
- For The Starter Dough:
- 1/4 teaspoon Red Star Platinum Yeast
- 1 cup warm water not hot
- 2 1/4 cups all purpose flour
- 3/4 cup regular temperature water
- For The Second Stage Dough:
- 2 1/4 cups all purpose flour
- 1 1/4 teaspoons Red Star Platinum Yeast
- 2 1/4 teaspoons kosher salt
- 1 1/2 cups warm water
- 1 teaspoon olive oil
- The biga starter from the previous day
- Cornmeal for dusting your baking sheets or pizza stone.
Instructions
-
Combine the 1/4 teaspoon yeast with the first cup of water and dissolve. Let stand for 10 minutes.
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Take one teaspoon of this water and add it to the 3/4 cup regular water. Dispose the first yeast water.
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In a medium sized bowl, add the flour and water and mix together to form a stiff dough.
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Cover with plastic wrap and leave on the counter overnight.
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Next day combine the flour, yeast and salt in a bowl.
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Add the water and mix gently. Add the biga from the previous day and mix it through the dough.
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Squeeze the biga to break it up, it'll still be slightly stringy and chunky but the dough will get smoother.
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The dough will be sticky, dump it onto a well floured surface and dust again with flour. Carefully turn it over multiple times to knead it adding just enough flour to prevent it sticking. A dough scraper is an excellent tool to use for this task.
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Transfer the dough to a large bowl which has been coated with olive oil. Cover again and let sit for about three hours or until the dough has doubled in size.
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Dump the dough back out onto a floured surface and fold it in three times like folding a letter. Cut into roughly 9 square pieces. Transfer each piece to a towel which has been heavily dusted with flour seam side down.
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Let the rolls sit covered for another hour. Preheat the oven to 450 degrees F and dust a pizza stone or some baking trays with a little cornmeal.
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After an hour, carefully flip the rolls over transferring them to the stone or baking trays finishing seam side up.
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Bake in the oven for about 20 minutes ending with a nice golden color on the top and bottom of the rolls.
Recipe Notes
The dough will be sticky, handle it quickly but gently, using flour to prevent it sticking to your hands too much. These rolls are rustic so don't worry too much about the size or shape being uniformed.
Tieghan says
These could not look more perfect. So impressed!
foodnessgracious says
As am I with your work Tieghan! :)
Matt Robinson says
I’m impressed Gerry, these look incredible!!
foodnessgracious says
Thanks Matt..love making some bread!
[email protected]'s Recipes says
They look perfectly perfect! Good work, Gerry.
foodnessgracious says
Thanks Angie, I love working with dough :)
Nicole says
Looks delicious! Can wait to try it. Why do you do the final raising on a towel and not the counter?
foodnessgracious says
Hi Nicole, it’s just to prevent the dough from sticking on the bottom and it’s easier to transfer to the final baking pan by lifting the towel around your fingers and hands :)
Julie @ Lovely Little Kitchen says
Yep, they’re perfect! Very nice post Gerry!
foodnessgracious says
Thanks Julie!
Mary Frances says
Excellent, they look perfect!
Janet says
I just adore the crunchy crust of these rolls. Have you ever made them with sourdough starter? If not would it be possible do you think.
foodnessgracious says
Hi Janet, I’m not sure about the starter. I think you’d still end up with a great textured roll but not sure which it would taste like more..sour or ciabatta? Try it and let me know :)
sippitysup says
Hmm. I’m sure I’ve mentioned this before, but I suck at bread. Pizza dough however I can handle. I see similarities. So maybe, just maybe. GREG
foodnessgracious says
I find that hard to believe Greg! This dough is much softer than pizza dough though :)
Lori @ RecipeGirl says
I definitely making these for my family this summer!
foodnessgracious says
They make great sandwiches Lori :)
leslie says
Could you tell me if i can freeze these before i cook them in case i don’t want to cook them all?
foodnessgracious says
Sorry but the yeast would be killed off and they would never rise again, you could make them a freeze after baking :)
leslie says
Thank you for the info and the quick response. Can’t wait to try them.
Bouch says
Cook them just half way through then freeze them. you could finish cooking them when needed they will taste fresher
keren says
do you fold each role ( apter splitting to nine pieces) before placing on the towel?
what do you mean by seam side down? the towel’s seam or the rolls’s seam?
foodnessgracious says
Good question..After dividing into 9, fold each one to form a smooth side on top (like a very gentle knead) then place them on the towel with the seam of the dough laying on the towel. Hope this helps :)
Anonymous says
Why do u have to dispose the first yeast water kinda seems like wasting to me
Lisa says
I would like to know this question also???
Sasha says
Yum! I baked these tonight and they tasted and smelled amazing. We buttered hot rolls and dipped in brothy tomato garlic soup. Two questions: letting rolls rise on a floured towel was a fail. I think I put too many on one sheet and they rose into each other. So rolls were stuck when ready to bake. I used dough scraper and finagling to detach but it deflated them a bit. When baked they were not as holey as ciabatta should be. Was this due to botched last rise? Or did I possibly overknead? Thanks! I’ll definitely bake again.
foodnessgracious says
Thanks for the feedback Sasha. It sounds like the last rise was too long. You should still be able to lift them albeit quickly but if they rise too long they have too much air in them and the slightest move will just deflate them. Next time lay them right on the baking tray and see if that helps :)
Danielle says
So this is a silly bread newbie question but I was wondering if you meant mix by using a dough hook on a mixer or mix by hand? Thanks!
foodnessgracious says
Hi Danielle, yup using a mixer with a dough hook attachment or regular beater if you don’t have the hook would work fine too.
April says
These just came out of the oven and are DELICIOUS. The crusty outsides and warm fluffy insides- so yummy. Thanks for the recipe!
Rhonda says
Hi , I have a few questions! I have never made bread before and I was wondering what “biga” means and if anyone tried adding roasted garlic to the dough and when should it be added? I love this bread and would love to attempt to make it. thank you
foodnessgracious says
Hi Rhonda, a biga is a starter or initial piece of dough that will be the beginning of your dough. The garlic sounds amazing!!
Alicia Power says
Hi, I followed your directions to make the biga (starter dough) and this morning it looks the same as it did yesterday. A dense ball of dough. Is this correct? I thought biga was supposed to be more bubbly and less dense?
foodnessgracious says
It depends on the environment possibly, each one can be different. I’d still use it, it should be okay.
Amanda says
Can you use bread flour instead of all-purpose flour?
foodnessgracious says
Hi Amanda, bread flour should be just fine :)
sigrid says
I made these last week and today I am making another batch, heavenly, crunchy, tasty and soft on the inside, thank you for sharing
foodnessgracious says
Fantastic, I love the feedback!!
Marisa Franca @ All Our Way says
Hi, Gerry! I’ve been making ciabatta bread for years but we’ve been wanting to make the rolls. We tried the King Arthur recipe and was totally disappointed. We looked up several more and they didn’t sound like my ciabatta bread recipe. Normally we use the Red Star Instant yeast, have you used it instead of the fast-acting?
I’m really excited about making these. I’m following you on Instagram so I’ll tag you when we post. I’ve seen your name around some of the food groups I belong — nice to meet you at your home.
foodnessgracious says
Thanks Marisa, hope to see them on IG soon ;)
john remington says
i tried to make this rolls twice and the hardest thing for me was transferring the rolls to the cooking sheet. I use much more yeast in the recipe because I been having a problem with the rise in my breads. When I set the the rolls to sit for an hour they seem a little limp and they just stick to everything and the rolls are really disturbed when they are transferred. Some come out and some don’t
Gaby Dalkin says
Love me some carbs! These look PERFECT!
Lexi @Lexi'scleankitchen says
Ciabatta perfection! These look so perfect and delicious!
Maria says
These look perfect!
Erin says
These look heavenly!
lindsay Cotter says
I think i would eat gluten just for these. WORTH IT! gah… that bread makes me swoooon!
Liz @ Floating Kitchen says
They look so fluffy and dreamy! Carbohydrate heaven!
Heather Christo says
Your bread is always so gorgeous Gerry!
Francis says
Not sure I fully follow the towel portion of the recipe, is it necessary?
foodnessgracious says
Hi Francis, the towel helps to flip them over easier than paper and won’t stick to the bread
RainDrop says
I’ve baked these and they are delicious! The taste is a spot-on, they are soft, spongy and fluffy inside, the way they should be. However, they don’t have large ciabatta-like holes inside, but a lot of tiny ones. Is this a normal situation or an issue?
Mariela says
Absolutely amazing! I added the same amount of salt in sugar. My first two trials were a failure (I have a hard time following directions 😬) but trial number three did the trick!!! Plus I double the recipe. I’m making more tomorrow!
foodnessgracious says
Awesome Mariela! Thanks for the feedback!
Marcie says
I’ve made these rolls twice and they are delicious! Just what I was looking for–chewy crust, airy interior. They are not difficult to make at all. I love the disclaimer at the end about the rolls being “rustic” and not requiring any fussy shaping technique. Indeed, the rolls have a “rustic” look but the flavor and texture carry the day! Thank you for sharing this recipe.