Ciabatta Rolls

Ciabatta is a chewy bread with a nice crust and big air holes that is perfect shaped into rolls for sandwiches.

Serves: 6Hands-on: 45 minutesTotal: 3 hours 45 minutesDifficulty: Medium

Serves: 6

Ingredients

  • 1 cup lukewarm water
  • 1 package (¼ oz.) active dry yeast
  • ⅓ cup whole milk
  • ¼ cup olive oil, divided
  • ¾ cup whole-wheat flour
  • 2 cups bread flour
  • ½ tsp. salt
  • 2 Tbsp. cornmeal

Directions

  • In a large bowl, combine water and yeast; stir and let stand for 10 minutes. When yeast is bubbly, add milk, 2 tablespoons olive oil, whole-wheat flour, oat bran, ½ cup bread flour, and salt and beat for 2 minutes. Cover and let stand at room temperature for 1 hour.
  • Add enough remaining bread flour to make a soft dough; beat for 1 minute. Cover bowl and let rise for 1 hour.
  • Punch down dough and turn onto lightly floured surface. Divide dough into 6 portions. Using floured fingers, shape each portion into a 2" × 4" rectangle. Grease six 4" × 4" squares on a cookie sheet with 1 tablespoon olive oil and sprinkle with cornmeal. Place dough onto each cornmeal coated square. Drizzle with remaining olive oil.
  • Let rise in warm place until doubled in size, about 45 minutes. Preheat oven to 425°F. Bake rolls for 10–15 minutes or until very light brown. Turn off oven and prop open oven door. Let rolls stand in oven for another 5 minutes. Then remove from oven and let cool on wire racks.

Recipe Information

Serves: 6

Ingredients

  • 1 cup lukewarm water
  • 1 package (¼ oz.) active dry yeast
  • ⅓ cup whole milk
  • ¼ cup olive oil, divided
  • ¾ cup whole-wheat flour
  • 2 cups bread flour
  • ½ tsp. salt
  • 2 Tbsp. cornmeal

Directions

  • In a large bowl, combine water and yeast; stir and let stand for 10 minutes. When yeast is bubbly, add milk, 2 tablespoons olive oil, whole-wheat flour, oat bran, ½ cup bread flour, and salt and beat for 2 minutes. Cover and let stand at room temperature for 1 hour.
  • Add enough remaining bread flour to make a soft dough; beat for 1 minute. Cover bowl and let rise for 1 hour.
  • Punch down dough and turn onto lightly floured surface. Divide dough into 6 portions. Using floured fingers, shape each portion into a 2" × 4" rectangle. Grease six 4" × 4" squares on a cookie sheet with 1 tablespoon olive oil and sprinkle with cornmeal. Place dough onto each cornmeal coated square. Drizzle with remaining olive oil.
  • Let rise in warm place until doubled in size, about 45 minutes. Preheat oven to 425°F. Bake rolls for 10–15 minutes or until very light brown. Turn off oven and prop open oven door. Let rolls stand in oven for another 5 minutes. Then remove from oven and let cool on wire racks.

Nutrition Information

Nutrition Information
Amount per serving
Calories290
Total Fat10g
Saturated Fat2g
Cholesterol0mg
Sodium200mg
Total Carbohydrate44g
Dietary Fiber3g
Sugars1g
Protein8g