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EASY SMALL BATCH CIABATTA ROLLS golden crust airy crumb on white napkin
Thomas Baker

Easy Small Batch Ciabatta Rolls: Perfect Delicious Bread

Experience the joy of Artisan Bread Recipes with these Easy Small Batch Ciabatta Rolls. This Bread Recipes Homemade delight is fluffy and airy with a perfect crunchy, crackly crust. Perfect for anyone looking for an Easy Bread recipe that requires minimal effort and no kneading.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 4 ciabatta rolls
Calories: 276
Ingredients Method Notes

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

Method
 

  1. In a large bowl, combine the instant yeast and water; stir gently to dissolve.
  2. Add the all-purpose flour and salt to the bowl.
  3. Mix the ingredients together with a spoon until a sticky dough forms; no kneading is required.
  4. Cover the bowl with plastic wrap or a damp towel and let the dough rise at room temperature for about 3 hours, until doubled in size.
  5. Preheat your oven to 230°C (450°F) and place a baking tray or pizza stone inside to heat.
  6. Turn the dough onto a floured surface and gently shape it into a rectangle.
  7. Cut the dough into 4 equal pieces and shape each into a rough oval or roll.
  8. Place the rolls on a piece of parchment paper and let rest for 10 minutes.
  9. Carefully transfer the parchment and rolls onto the hot baking tray or stone.
  10. Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped.
  11. Allow rolls to cool slightly before serving for the best texture.

Notes

  • For a crispier crust, place a shallow pan of water in the oven during baking to create steam. Store rolls in an airtight container for up to 2 days or freeze for longer storage.