Best Ciabatta Rolls Recipes

FETA FLORENTINE BURGERS WITH FRIZZLED PROSCIUTTO ON PARMESAN-TOASTED CIABATTA ROLLS

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• Combine the mayonnaise and sun-dried tomatoes in a small bowl and mix well. Cover and refrigerate until ready to use.
• For the patties: Place the oil in a 12-inch fire-proof skillet and set on the grill rack. When the oil is hot, add the onion, bell pepper, and mushrooms. Cook, stirring frequently, until tender, about 5 minutes. Add the spinach leaves and cook until the spinach is wilted, about 3 minutes. Transfer to a large bowl and add the sirloin, feta cheese, and salt. With your hands or a large spoon, gently mix well, handling the meat as little as possible to prevent compacting it. Form into 6 equal-sized patties.
• For the prosciutto: Pour the oil into the same skillet and place on the grill rack. When the oil is hot, add the prosciutto. Cook until well crisped, about 5 to 8 minutes. Transfer to a paper towel-lined plate to drain; set aside.
• When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook until the bottoms are brown, about 4 minutes. With a spatula, turn over the patties and cook an additional 4 minutes, or until done to your preference (internal temperature of 160 degrees F). During the last few minutes of grilling, top each patty with a slice of mozzarella cheese until melted. Lightly brush the cut sides of the rolls with the 4 tablespoons olive oil. Rub the cut sides of the garlic over the insides of the rolls, then sprinkle and press with the Parmesan. Place the rolls, cut sides down, on the outer edges of the grill rack to toast lightly.
• To assemble the burgers: Spread the mayonnaise mixture on the insides of the warm toasted rolls. Layer the bottom rolls with divided greens, the patties, and divided frizzled prosciutto. Top with the remaining rolls, serve, and enjoy!

GLUTEN-FREE CHEESY CIABATTA ROLLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk eggs and salt together in a large bowl with a fork. Stir in mozzarella cheese. Sift tapioca flour and baking powder together over cheese mixture; mix well until cheese softens into the eggs and flour. Add enough milk to make a moist, slightly crumbly dough.
• Dust your work surface with tapioca flour. Scrape dough out of the bowl and knead gently until it begins to feel smooth, about 3 minutes. Shape dough into a log; divide into 4 equal pieces. Carefully roll the pieces of dough under your cupped fingers until round. Transfer to the lined baking sheet.
• Bake rolls in the preheated oven until golden, 15 to 20 minutes.

STEAK SANDWICHES ON CIABATTA ROLLS

Steps:

• 1. Mix flour, salt, sugar and yeast... add water and olive oil, mix well and knead for about 5 minutes
• 2. Let dough rise 1 hour (I use the microwave its warm and cozy in there)
• 3. fold dough and knead after first rise, let rise another hour... turn out dough and separate into 4 sub size rolls.
• 4. Bake at 450 for about 20 minutes or until golden brown, brush with melted butter immediately.
• 5. saute onions, bell peppers in olive oil
• 6. when translucent and slightly browned remove and set aside
• 7. slice steak into strips across the grain... it works well if you roll up the meat to slice
• 8. add seasonings to meat and brown in the same pan that was used for the onions and peppers until all of the liquid cooks down, toss with the butter, onion and pepper mixture and set aside
• 9. slice ciabotta rolls, butter top and bottoms and use same pan again to toast the bread
• 10. load bread with meat mixture
• 11. top with mozzarella cheese
• 12. broil in oven until the cheese starts to brown and gets all bubbly, melty and happy. put on sandwich top and ENJOY!!! :)

WHOLE-GRAIN CIABATTA BREAD(OR ROLLS)

Steps:

• In large bowl, combine water and yeast; stir and let stand for 10 minutes. When yeast is bubbly, add milk, 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.
• Remove dough to lightly floured surface (dough will be soft and sticky). Grease two 4″ × 10″ shapes on a large cookie sheet and sprinkle with cornmeal. Divide dough in half and shape into two 3″ × 9″ rectangles on the greased areas of the cookie sheet. Let rise for 30 minutes.
• Preheat oven to 400ºF. Place a 9″ pan filled with ½″ of water on bottom rack. Bake bread on middle rack for 20-30 minutes or until loaves are light golden brown and sound hollow when tapped with fingers. Cool on wire rack.
• Yields 2 loaves; 8 servings.
• For Rolls:.
• 2 tablespoons olive oil.
• 3 tablespoons cornmeal.
• Prepare Whole Wheat Ciabatta Bread through the first rising. Punch down dough and turn onto lightly floured surface.
• Divide dough into 6 portions. Using floured fingers, shape each portion into a 3″ × 3″ rectangle.
• Grease six 4″ × 4″ squares on a cookie sheet with 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 425ºF.
• 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.
• Yields 6 rolls.
• Note:.
• Creating Steam When Baking Bread.
• Adding steam to the oven when baking bread makes a crisper, thicker crust. There are several ways to do this. You can place a pan with some water in it on the rack below the bread. You can also spritz the loaves with water a few times while the bread is baking. The steam helps keep the bread softer longer, so the crust develops more slowly.

CIABATTA ROLLS WITH GREEN OLIVES AND CHILLIES

Steps:

• For this recipe use your bread machine and use the same quantities as mine, but you may need to change the order of ingredients for Stage 2.
• Stage 1.
• Add the ingredients in the order shown.
• Select Pizza Dough program and turn off the machine after 15 minutes.
• Leave for 12 hours in the Kitchen.
• Stage 2.
• Add the ingredients listed in Stage 2 to the yeasty mixture from Stage 1, in the order given for your machine for a Basic Dough.
• Start the machine using the Basic Dough program with Extra Ingredients to be added during the program.
• Meanwhile rinse the Olives in water to remove the brine and drain them. Cut each Olive into four pieces and dry them on kitchen paper.
• When your machine bleeps for the additional ingredients, add the Stage 3 ingredients and restart the machine if necessary.
• The the Dough program cycle is finished, turn out the dough onto a lightly floured surface. It will be sticky so lightly flour your hands first.
• Lightly oil a baking sheet and then cover it with either a dusting of flour or Semolina and shake off the surplus.
• Heat the oven to 425 F (220 C).
• Form the dough into a loose ball, but do not knead it. Divide into eight equal pieces, roughly shape them into balls and place on the baking sheet. Sprinkle the rolls with a dusting of flour.
• Put the into a warm place until doubled in size, about 20 - 30 minutes. (Don't worry if it doesn't rise very much, it will rise during baking).
• Put in the oven and bake for 20 - 25 minutes or until golden brown.
• At end of baking period, remove for oven and place on a cooling rack to cool for a while.
• Your Ciabatta rolls can be eaten warm or allowed to cool. They will keep in a tin for a day or so. Enjoy.

WHOLE WHEAT CIABATTA BREAD ROLLS OR LOAVES

Steps:

• Weigh out dry ingredients in your mixing bowl.
• And water.
• Mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
• Turn the dough out onto a greased countertop (olive oil or Pam Spray works well).
• Knead into a ball (1 minute) and place into a dough riser lightly coated with oil. Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
• Preheat oven with two pizza stones (one per shelf) to 450°F Be sure that the stones and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.
• Turn bread dough out onto a lightly floured countertop and divide into four pieces. You can make four large long ciabatta type loaves at this point or you can continue on and divide each dough ball into 8 pieces for rolls (see below).
• Using a bench knife or scraper, gently form the dough into four long flat loaves. Try not to work the dough to much. If you would like to make ciabatta type sandwich rolls, divide each long loaf into 6-8 short segments using your bench knife.
• Place loaves or rolls on 2 sheets of parchment paper that are roughly the same size as your pizza stones (2 loaves/sheet; 12-16 rolls/sheet).
• Cover** and let rise for 45 minutes.
• After rising, sprinkle the loaves with flour and slash the tops (I do not slash the rolls). ***.
• Place the rolls/loaves in the oven using a pizza peel.**** At the same time, put a cup of ice into the cookie sheet to humidify your oven.
• Bake at 425F for 30-35 minutes. If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
• Cool on wire racks and enjoy!
• *If you are not ready to form the rolls/loaves after the first rise, you can punch the dough down and let it rise again until doubled in size. **I use a plastic storage container that is designed to store things under my bed. It is the perfect size and keeps my dough safe from cats, dogs and other critters. ***A sharp serrated knife works well. ****An inverted cookie tray works in a pinch.
• Read more: http://www.food.com/recipe/easy-crusty-bread-rolls-447320#ixzz1dmJ4t9Av.

CIABATTA ROLLS

Steps:

• 1. Make the sponge: Stir together: 1/8 teaspoon yeast and 2 tablespoons warm water. Let stand 5 minutes, until creamy.
• 2. Transfer yeast mixture to medium size bowl, add 1/3 cup room temperature water and 1 cup bread flour.
• 3. Cover with plastic wrap or tightly fitting lid. Let stand at least 12 hours and up to 24 hours.
• 4. Make the dough: In a small bowl stir together 1/2 teaspoon yeast and 2 tablespoons milk. Let stand 5 minutes, until creamy.
• 5. In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, 2/3 cup room temperature water, 1 tablespoon olive oil and 2 cups bread flour at low speed until flour is moistened. Turn to medium and beat for 3 minutes. At this speed mixers sometime walk. To avoid this place mixer on a very lightly dampened kitchen towel.
• 6. Add 1 1/2 teaspoons salt. Continue beating on medium speed for an additional 4 minutes.
• 7. Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours. Dough will be very stick and full of bubbles.
• 8. Line a baking sheet with parchment paper and flour well.
• 9. Turn dough out onto the prepared baking sheet. Cut in half to make 2 loaves or into 10 3 ounce pieces for rolls. Form loaves/rolls so that tops are smooth.
• 10. Dip fingers in flour and dimple tops of bread.
• 11. Dust tops with flour
• 12. Cover loosely with dampened kitchen towel or plastic wrap. Let rise 1 1/2 - 2 hours, until almost doubled.
• 13. At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°F.
• 14. Bake loaves one at a time on the stone for 20 minutes or until lightly browned. Remove to cooling rack. Repeat with second loaf. If making rolls place all directly on the stone and bake until lightly browned.