Easy Small Batch Ciabatta Rolls: There’s something magical about the aroma of freshly baked bread wafting through your kitchen. If you’ve ever wanted to bake homemade bread but felt intimidated by the process, this recipe for easy small batch ciabatta rolls is here to change that.
With no kneading required and only 10 minutes of active preparation time, this recipe delivers light, airy rolls with a delightfully crunchy crust. Whether you’re a seasoned baker or a beginner, these ciabatta rolls are a must-try!
Why You’ll Love This Recipe
- Small Batch: Perfect for when you don’t need a large quantity of bread.
- Minimal Effort: No kneading required!
- Incredible Texture: Fluffy and soft on the inside, with a crackly crust.
- Quick Prep Time: Just 10 minutes of hands-on work.
Ingredients You’ll Need
Here’s what you’ll need to make these easy small batch ciabatta rolls:
- 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
Step-by-Step Instructions
1. Prepare the Dough (1 Hour Rise Time)
- In a small cup, dissolve the instant yeast in lukewarm water and stir. Let it sit for 2 minutes until it starts to bubble and smells yeasty.
- In a large bowl, mix the flour and salt together. Pour in the yeast mixture and whisk until fully combined. The dough will be sticky and wet, which is normal due to its high hydration level (80%).
- Cover the bowl with plastic wrap and let it sit at room temperature for 1 hour. If your kitchen is warm, the dough may rise faster.
2. Stretch and Fold the Dough (1.5 Hour Rise Time)
- Wet your hands with water to prevent sticking and gently stretch and fold the dough. Pull one edge of the dough toward the center, then repeat with the other three edges. This step takes less than a minute. Cover the bowl again and let it rest for 30 minutes.
- Repeat this stretch-and-fold process two more times, with 30-minute resting periods in between. By the end of this step, the dough will have risen significantly and doubled in size.
3. Shape the Dough (40 Minutes Rise Time)
- Transfer the dough to a floured surface. It will still be sticky, so sprinkle it lightly with flour to make handling easier. Gently shape the dough into a rectangle without pressing too hard to preserve the air bubbles inside.
- Roll the rectangle into a log and seal the edge by pressing gently. Divide the log into 4–5 equal pieces and place them on a well-floured surface, keeping them at least two inches apart. Let them rest for 40 minutes for the final proofing stage.
4. Bake the Ciabatta Rolls
- Preheat your oven to 420°F (215°C). Place a baking pan filled with water at the bottom of the oven to create steam, which helps develop that signature crispy crust.
- Carefully transfer each piece of dough onto a parchment-lined baking tray. Dust with flour if necessary to make handling easier. Spray water over the dough immediately after placing it in the oven.
- Bake for 20 minutes until golden brown and hollow-sounding when tapped on the bottom. Allow the rolls to cool for at least 20 minutes before serving.
Pro Tips for Success
- Use Room Temperature Water: This helps activate the yeast without killing it.
- Don’t Overwork the Dough: Minimal handling ensures you retain those airy pockets inside the bread.
- Steam is Key: Adding steam in the oven creates a crackly crust, so don’t skip this step!
- Be Patient: While this recipe doesn’t require kneading, it does need time to rise properly for that perfect texture.
FAQs
Q: Can I double this recipe?
A: Absolutely! Simply double all ingredients, but keep in mind that you may need a larger mixing bowl and baking tray.
Q: Can I use active dry yeast instead of instant yeast?
A: Yes, but you’ll need to activate it in warm water (around 110°F) with a pinch of sugar before adding it to the flour mixture.
Q: How do I store leftover ciabatta rolls?
A: Store them in an airtight container at room temperature for up to 2 days or freeze them for up to 3 months. Reheat in the oven for a few minutes to restore their crispy texture.
Q: Can I add herbs or cheese to this recipe?
A: Definitely! Mix in chopped rosemary, thyme, or shredded cheese during the initial dough preparation step for added flavor.
Final Thoughts
These easy small batch ciabatta rolls are proof that baking bread doesn’t have to be complicated or time-consuming. With just a few simple ingredients and some patience during the rising process, you can enjoy bakery-quality bread right from your own kitchen. Perfect for sandwiches, dipping into soups, or simply slathering with butter—these rolls are sure to become a household favorite!
So why not give this recipe a try? Your taste buds (and your family) will thank you!
PrintEasy Small Batch Ciabatta Rolls Recipe
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!
- 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
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
Instructions
Prepare the Dough (1 hour rise time):
- 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.
- 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).
- 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):
- 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.
- 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):
- 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.
- 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:
- Carefully transfer each piece of dough onto a parchment-lined 8×12-inch baking tray. Dust the dough with flour to make handling easier.
- 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.
- 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.
- 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
