This Easy Ciabatta Rolls Recipe can be made in one day and takes about 4 hours from start to finish. With only 4 ingredients, these ciabatta rolls can be made whenever you need a roll or bun for burgers, sandwiches, and more!
If you need rolls or buns for your meal, make this Easy Ciabatta Rolls Recipe. This is a great recipe for beginner bread makers and the only hard part is waiting for the dough to rise. The instant yeast does most of the work to create bubbly and delicious bread.
Ingredients Needed to Make This Easy Ciabatta Rolls Recipe
I love simple recipes and this one only has four ingredients: water, instant yeast, flour, and salt. That's it! Most bread starts with simple ingredients, what the dough creates depends on proof time (rest/rise time), folding, shape, heat, etc.
Ciabatta starts with sticky and wet dough and turns into a bubbly creation once it's been folded a few times and stretched to a rectangle. I'll walk you through the steps and you'll be enjoying your fresh, homemade ciabatta rolls in no time!
Tools Needed to Make Ciabatta Bread at Home
To get a good crunchy crust on your ciabatta rolls, a baking stone is a must-have. I personally use the round version because I also like to make pizza on it and the rectangle version is nice because it's a little larger and easy to maneuver bread on.
The other tool I highly recommend is a bench scraper to help with forming the bread and cutting your rolls.
How to Make Ciabatta Rolls
Activate the Yeast and Start the Dough
- Mix the warm water and yeast in a large mixing bowl and let the mixture sit for 8-10 minutes.
- Add the flour and salt and stir everything together. Cover the bowl with plastic wrap and allow it to sit for 1 hour.
Fold and Stretch the Dough Three Times
- After an hour, wet your hands and fold and stretch the dough four times all the way around the dough. Cover the bowl with plastic wrap and rest for 30 minutes.
- Repeat this step 2 more times for a total of 3 stretch and fold sessions and an hour and a half of resting time.
Cut and Shape the Rolls
- Gently remove the dough from the bowl onto a lightly floured surface. Carefully stretch the edges of the dough ball out to make a rectangle about ¾" thick or so.
- Using a scraper/chopper or a sharp knife, cut the rectangle into 5-6 even-sized squares. Place the squares on a piece of parchment paper, cover with a towel or plastic wrap and allow to rest one more time for 40 minutes.
Bake The Rolls on a Baking Stone
- Preheat the oven and a baking stone at 420°F. About 15 minutes before the end of the final proofing, boil 2 cups of water and place a pan or bowl with the boiling water at the bottom of the oven to create steam.
- Carefully transfer the parchment paper with the dough squares onto the baking stone. Bake for 20 minutes and then remove the rolls and place them on a cooling rack to cool.
What to Use These Rolls For
Because of the airy interior and lightly crunchy exterior of these rolls, ciabatta can be used for many things. Here are a few ideas:
- Burgers (shown below)
- Sandwiches or Paninis
- French Toast
- Toast for breakfast
- Dip in olive oil and balsamic vinegar
- Croutons
- Bread for Soup
More Recipes to Check Out
- Mexican Pizza Recipe (Taco Bell Copycat)
- Greek Pita Wraps with Chicken
- Apple Cinnamon Swirl Bread with Caramel Apple Glaze
- Sticky Beef, Broccoli, and Rice
- Easy Drunken Noodle Recipe
Easy Ciabatta Rolls
Equipment
- baking stone
- cast-iron pan or oven-safe pan/bowl
- scraper/chopper
- plastic wrap
Ingredients
- 1 cup warm water (room temp, not too hot)
- 1 teaspoon instant yeast
- 2½ cups all-purpose flour (properly measured)
- 1 teaspoon kosher salt
Instructions
- Place the warm water and yeast in a large mixing bowl and mix together. Let the mixture sit for 8-10 minutes until there is some nice bubble action happening.
- Once the yeast is active, add the flour and salt and stir everything together. I use a silicone spatula which made scraping the sides and bottom of the bowl easier. The dough will be wet and sticky and a little shaggy. Cover the bowl with plastic wrap and allow it to rest for 1 hour. TIP: I placed mine in the oven with a bowl of hot water, but you can also leave it on the counter if it's warm enough in your house.
- After an hour, wet your hands and fold and stretch the dough four times all the way around the dough. Pull up two corners, stretch lightly and fold over the top of the dough ball. Repeat this 2 more times. Cover the bowl again with the plastic wrap and rest for 30 minutes. Repeat this step 2 more times for a total of 3 stretch and fold sessions and an hour and a half of additional resting time.
- By now the dough should have doubled in size and be nice and bubbly. Carefully remove the dough from the bowl onto a lightly floured surface. TIP: lightly flour the top of the dough and your hands for easier transfer. Carefully stretch the edges of the dough ball out to make a rectangle about ¾" thick or so. Try not to squish the dough or all of that air you worked so hard to create inside will get out.
- Using a scraper or a sharp knife, cut the rectangle into 5-6 even-sized squares. Place the squares on a piece of parchment paper, cover with a towel or plastic wrap and allow to rest one more time for 40 minutes. While the dough is proofing a final time, preheat the oven and baking stone at 420°F. You can preheat the oven for the full 40 minutes to ensure your oven is nice and hot. About 15 minutes before the end of final proofing, boil 2 cups of water and place an oven-safe pan or bowl with the boiling water at the bottom of the oven and to the side so the steam has a chance to reach the bread.
- Once the dough has rested for 40 minutes, carefully transfer the parchment paper with the dough squares onto the baking stone. You can also have the paper and dough on a baking sheet and place the baking sheet right on top of the baking stone. Bake for 20 minutes and then remove the rolls and place them on a cooling rack to cool.
Video
Notes
- If you live in a dry climate, you may need to add a little more water in step 2 to ensure the dough is wet, sticky, and shaggy looking. Add 1 tablespoon at a time until you are satisfied with the texture.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Did you Make This Easy Ciabatta Rolls Recipe?
If you get a chance to make this recipe, don't forget to leave a review below! And if you snap a photo, tag me on Instagram or Facebook and show me your bread!
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Phyllis says
Made these buns and very pleased with results! Can you freeze these buns?
Emily says
Hi Phyllis, I'm so glad you like them. Yes, these buns can be frozen. Ensure they have fully cooled before wrapping them in plastic wrap and placing them in a freezer-safe sealable bag or container. They will last in the freezer for up to 3 months. Enjoy!
Rearatwa says
what can I use if I don't have a baking stone?
Emily says
Hi, you could use a cast iron skillet, a dutch oven, or a heavy-duty baking sheet.
Stephen Price says
Made two batches one for me and one for my son so easy and so delicious making another batch today thanks for the recipe.
Emily says
Thanks, Stephen, I'm so happy to hear that you are loving this recipe. Enjoy!
Risa says
These came out perfect. Crusty and light. Great addition to a shrimp salad.
Emily says
That's wonderful. Thanks for the review, Risa!
Pessy Weber says
Your recipe is the best the rolls were fabulous can I just make one loaf of bread in a Dutch oven instead of the rolls thanks
Emily says
That's wonderful, Pessy! Thanks for trying my recipe and letting me know how it went.
Jasmin says
How long did you bake the bread in the dutch oven? Do you always put parchment paper down when cooking bread in a dutch oven?
Emily says
Hi Jasmine, I bake my rolls on a baking stone in the oven. I believe one of my readers used a dutch oven. I'm not sure how long she baked it. I personally always use parchment paper in my dutch oven when I am baking bread in it. Removal and clean-up are so much easier!
Marsha says
This is the easiest recipe ever, and it turns out very well with minimum effort.
Emily says
Thanks, Marsha! I’m so glad you tried it and loved it.
Leslie says
Delicious ciabatta roll recipe!
Emily says
Thanks, Leslie, I'm glad you enjoy it!
Adriana says
There is nothing like homemade bread. Thanks for all the tips!
Emily says
I totally agree, homemade bread is the best!
Jere says
We are total carb addicts and love nothing better than a great loaf of bread right out of the oven. Trying your easy recipe.
Emily says
You are gonna love this one, Jere!
Gwynn says
Thank you for this delicious recipe!
Emily says
You are so welcome, Gwynn!
Tyanne says
I love how it only has a few ingredients! Not super complicated to make either.
Emily says
My favorite kind of recipe!
Julia says
I love the idea of making these at home! I have to try out your recipe soon. I know my kids would love it too.
Emily says
I can confirm these rolls are kiddo approved 😊. Enjoy!
Angela says
Delicious rolls! Thanks for the great recipe.
Emily says
You are so welcome, Angela!
Laura says
I made these so we could have sandwiches for lunch and it turned out so good. Perfect size for sandwiches.
Emily says
I agree they are amazing for sandwiches!
Angela says
Ciabatta is my favorite sandwich bread. I had no idea they were that easy to make. Thank you for the information!!
Emily says
Angela, this is a quick version of the classic recipe and they turn out great, enjoy!
Audrey says
Love these!! Very easy to make.
Emily says
So happy to hear it!!
Agnieszka says
This recipe is perfect if you're looking for easy homemade bread. My kids ate this ciabatta in 5 minutes. Thank you!
Emily says
My son loved these rolls too so I guess they are kid-approved 😁.
Beth says
We just love these ciabatta rolls. So easy and delicious! Thanks for a great recipe!
Emily says
You are welcome, Beth! I'm so glad you guys enjoyed them!