Easy Small Batch Ciabatta Rolls — Homemade Ciabatta Rolls Recipe
I love Easy Small Batch Ciabatta Rolls because they’re the kind of bread that makes a simple meal feel special. I remember baking my first small batch on a rainy Sunday — the kitchen filled with warm, yeasty aroma while I sipped coffee and watched the rolls puff up. It’s such an approachable recipe that brings a little bit of Italian baking tradition (ciabatta was created in Italy in the 1980s as a rustic alternative to French baguettes) into a busy weeknight. These rolls are crusty on the outside, airy inside, and surprisingly forgiving — perfect for sandwiches, soups, or just slathered with butter.
Who is this recipe for?
- This recipe is for home bakers who want great bread without a large time commitment — busy parents, weeknight cooks, and beginners will all appreciate it.
Core ingredients overview:
- This recipe combines 2 cups all-purpose flour, 1 teaspoon instant yeast, 1 teaspoon salt, and 1 cup warm water to create a simple, high-hydration dough that bakes into crusty, airy ciabatta-style rolls.
Tools & Ingredients
Tools (you’ll need):
- Large mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Clean kitchen towel or plastic wrap
- Baking sheet
- Parchment paper
- Bench scraper or knife
- Cooling rack
- Oven
Ingredients (with a short benefit for each):
- 2 cups all-purpose flour – provides structure and a tender crumb for the rolls.
- 1 teaspoon instant yeast – gives reliable rise and quick fermentation without proofing.
- 1 teaspoon salt – enhances flavor and helps control yeast activity.
- 1 cup warm water – hydrates the flour to create an open, airy texture.
Instructions:
- In a large mixing bowl, combine the flour, instant yeast, and salt with a wooden spoon or spatula.
- Gradually add the warm water to the dry ingredients, stirring until a sticky dough forms.
- Cover the bowl with a clean kitchen towel or plastic wrap and let rise for 2 hours or until doubled in size.
- Preheat the oven to 450°F (230°C).
- Generously flour a work surface and turn the dough out onto it; divide into 6 portions and shape into rolls.
- Place rolls on a parchment-lined baking sheet with space between them.
- Bake for 20–25 minutes until golden brown and crusty.
- Let cool on a rack for 10–15 minutes before serving.
FAQ
Q: Can I freeze this recipe?
A: Yes — freeze fully cooled rolls in an airtight bag for up to 3 months. Thaw at room temperature and refresh in a 350°F (175°C) oven for 5–8 minutes to crisp the crust.
Q: What can I use instead of all-purpose flour?
A: You can try bread flour for more chew and structure, or a 50/50 blend of all-purpose and whole wheat for extra flavor; note whole wheat will absorb more water, so you may need to adjust hydration.
Q: Can I use active dry yeast instead of instant yeast?
A: Yes — if using active dry yeast, dissolve it in a bit of the warm water first and let it proof for 5–10 minutes before adding to the flour.
Q: Can I make the dough ahead of time?
A: For deeper flavor, refrigerate the covered dough for up to 24 hours after the first mix and before shaping; allow it to come closer to room temperature and rise before shaping and baking.
Tips & Tricks
- Keep the dough sticky: Ciabatta dough is intentionally wet — resist adding too much extra flour when shaping to preserve the airy crumb.
- Use a hot oven and steam: A preheated baking sheet and a spritz of water or a tray of hot water in the oven can help produce a crisper crust.
- Gentle handling for open crumb: When dividing and shaping, handle the dough gently to keep air pockets intact.
- Measure water temperature: Warm (not hot) water around 100–110°F (38–43°C) wakes yeast without killing it for best rise.
Conclusion
If you’d like to explore more small-batch and ciabatta-style recipes, check these resources for variations and ideas: Easy Small Batch Ciabatta Rolls – Ahead of Thyme, Small Batch Mini Ciabatta » the practical kitchen, and Small Batch Ciabatta Rolls – Harvest & Nourish.
Enjoy these warm rolls with butter, soups, or sandwiches — and please share a photo if you bake them!
Always add
tag after Directions.
Homemade Ciabatta Rolls
Ingredients
- 2 cups all-purpose flour Provides structure and a tender crumb for the rolls.
- 1 teaspoon instant yeast Gives reliable rise and quick fermentation without proofing.
- 1 teaspoon salt Enhances flavor and helps control yeast activity.
- 1 cup warm water Hydrates the flour to create an open, airy texture.
Method
- In a large mixing bowl, combine the flour, instant yeast, and salt with a wooden spoon or spatula.
- Gradually add the warm water to the dry ingredients, stirring until a sticky dough forms.
- Cover the bowl with a clean kitchen towel or plastic wrap and let rise for 2 hours or until doubled in size.
- Preheat the oven to 450°F (230°C).
- Generously flour a work surface and turn the dough out onto it; divide into 6 portions and shape into rolls.
- Place rolls on a parchment-lined baking sheet with space between them.
- Bake for 20–25 minutes until golden brown and crusty.
- Let cool on a rack for 10–15 minutes before serving.
