Why You’ll Love This Recipe
I like how simple these rolls are to make, even if I’m not an experienced baker. The dough comes together quickly, and the rise time gives me plenty of flexibility. The semolina dusting adds a nice rustic touch, and the texture inside always turns out soft and fluffy. They’re impressive enough for guests but easy enough for everyday baking.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 1/4 cups warm water (about 110°F)
2 tbsp olive oil
1 tsp salt
Semolina flour (for dusting)
Directions
I begin by activating the yeast: in a small bowl, I stir together the warm water and yeast and let it sit for about 5 minutes until frothy.
In a large bowl, I whisk the flour and salt together, then pour in the yeast mixture and olive oil. I stir until the dough comes together.
I transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
For the first rise, I place the dough in an oiled bowl, cover it with a damp cloth, and let it sit in a warm spot for about 1 hour, or until doubled in size.
Once risen, I punch down the dough, divide it into equal portions, and shape them into rough rounds.
I preheat the oven to 425°F. I place the rolls on a parchment-lined baking sheet dusted with semolina flour and bake them for 20–25 minutes until golden brown.
Servings and Timing
This recipe makes about 12 rolls. It takes about 15 minutes to prepare, 1 hour for rising, and 20–25 minutes to bake, for a total time of around 40 minutes hands-on, plus resting.
Variations
Sometimes I brush the rolls with olive oil and sprinkle them with sea salt or herbs before baking for extra flavor. I’ve also mixed roasted garlic or grated Parmesan into the dough for a savory twist. If I want smaller dinner rolls, I shape them into mini rounds and shorten the baking time slightly.
Storage/Reheating
I store leftover rolls in a bread bag or airtight container at room temperature for up to 3 days. To refresh them, I warm them in a 350°F oven for about 5 minutes. They also freeze well—once cooled, I wrap them tightly and store them for up to 2 months. I reheat frozen rolls directly in the oven until warmed through.
FAQs
Can I use bread flour instead of all-purpose flour?
Yes, bread flour gives the rolls a chewier texture and a slightly sturdier structure.
Do I need a stand mixer to knead the dough?
No, I usually knead by hand, but a stand mixer with a dough hook works too.
How do I know when the dough is kneaded enough?
The dough should feel smooth and elastic and spring back when gently pressed.
Can I make these rolls ahead of time?
Yes, I prepare the dough, let it rise once, then refrigerate it overnight before shaping and baking the next day.
Can I add whole wheat flour?
Yes, I sometimes substitute up to 1 cup of the all-purpose flour with whole wheat flour, though the rolls will be denser.
Why use semolina flour for dusting?
It prevents sticking and gives the rolls a rustic bakery-style finish.
Can I shape the rolls differently?
Yes, I sometimes shape them into rectangles or long rolls for sandwiches.
How do I get a crustier exterior?
I place a shallow pan of water in the oven while baking to create steam, which makes the crust extra crisp.
Can I bake them on a pizza stone?
Yes, baking on a preheated stone gives an even better crust.
How do I keep the rolls soft?
I store them in a sealed bag once cooled to trap moisture and keep the interior fluffy.
Conclusion
These ciabatta rolls are one of my favorite homemade breads to bake. With their crusty outside and airy inside, they pair beautifully with so many meals and are simple enough for me to make often. I love how they bring bakery-quality bread right into my kitchen.
Ciabatta Rolls
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes (including rise time)
- Yield: 12 rolls
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Description
These Ciabatta Rolls are rustic, bakery-style rolls with a golden, crisp crust and a light, airy interior. Perfect for sandwiches, soups, or enjoying warm with butter or olive oil, they’re simple to make and bring artisan bread right to your kitchen.
Ingredients
3 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 1/4 cups warm water (about 110°F)
2 tbsp olive oil
1 tsp salt
Semolina flour, for dusting
Instructions
- In a small bowl, mix warm water and yeast. Let sit for 5 minutes until frothy.
- In a large bowl, whisk together flour and salt. Add yeast mixture and olive oil, stirring until dough comes together.
- Knead on a lightly floured surface for 10 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.
- Punch down dough, divide into 12 portions, and shape into rough rounds.
- Preheat oven to 425°F (220°C). Place rolls on a parchment-lined baking sheet dusted with semolina flour.
- Bake for 20–25 minutes, until golden brown and crusty.
- Cool slightly before serving warm or storing.
Notes
Brush with olive oil and sprinkle with sea salt or herbs before baking for extra flavor.
Add roasted garlic or Parmesan to the dough for a savory twist.
For smaller rolls, shape into mini rounds and shorten bake time slightly.
To achieve a crustier exterior, place a shallow pan of water in the oven to create steam.
Freeze cooled rolls for up to 2 months and reheat directly in the oven.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 1g
- Sodium: 170mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
