Ciabatta dinner rolls

Ciabatta dinner roles are perfect alongside soup, stews or casseroles to mop up the juices, or with olive oil and balsamic vinegar for dipping.

  • 3 hrs 20 mins preparation
  • 20 mins cooking
  • Makes 12
  • Print
Ciabatta dinner rolls


Ciabatta dinner rolls
  • 3 3/4 cup (560g) ‘00’ flour, bread flour or plain flour
  • 3 teaspoon sea salt
  • 2 teaspoon (7g) dry yeast
  • 1 tablespoon extra virgin olive oil
  • 2 cup (500ml) warm water
  • 2 teaspoon plain flour, extra


Ciabatta dinner rolls
  • 1
    Place flour, salt and yeast in a large bowl of an electric mixer. Add oil and enough of the water to form a very soft, sticky dough. Mix with a dough hook on low for 10 minutes or until smooth and elastic.
  • 2
    Lightly flour a large bowl; scrape dough into bowl. Place bowl in a large plastic bag; seal bag. Stand in a warm place for 1 hour or until dough doubles in size.
  • 3
    Knead dough on a floured surface until smooth. Return to bowl; place in a plastic bag, seal bag. Stand in a warm place for 1 hour or until dough doubles in size.
  • 4
    Preheat oven to 240°C (220°C fan). Flour two large oven trays.
  • 5
    Divide dough into 12 pieces; shape into rounds. Place on trays; stand for 45 minutes or until risen slightly.
  • 6
    Dust tops of rolls lightly with extra flour. Cut a slit in the centre of each roll. Spray rolls lightly with a fine mist of water or sprinkle lightly with water.
  • 7
    Bake rolls for 20 minutes or until browned lightly and sounds hollow when tapped on the base. For crusty rolls, spray rolls with water every 5 minutes during baking. Cool rolls on a wire rack.


The dough is very soft, even sloppy, so is difficult to knead by hand.

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