Ciabatta Rolls
Ciabatta is a chewy bread with a nice crust and big air holes that is perfect shaped into rolls for sandwiches.
INGREDIENTS
- 1 recipe Whole-Grain Ciabatta
- 2 tablespoons olive oil
- 3 tablespoons cornmeal
Prepare Ciabatta 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
Calories: 283.00
Fat: 6.17 grams
Saturated fat: 0.91 grams
Dietary fiber: 4.38 grams
Sodium: 203.58 mg
Cholesterol: 0.27 mg
Freezing Ciabatta
To freeze ciabatta rolls, let them cool completely, then slice in half horizontally. Freeze individually on a cookie sheet, then package into hard-sided freezer containers, label, seal, and freeze for up to 3 months. To thaw, remove from package and place on wire racks. Let thaw at room temperature for about 1 hour.
