I have made these rolls many times since I first tried them over the summer. I was looking for something just like this – a flat roll for sandwiches and burgers – and this recipe is fantastic.
You have to start it the night before.
Unlike other ciabatta dough I have worked with, this dough is not too sticky. It tends to stick to itself more than to your hands, which makes it much easier to divide and fold the rolls into the right shape.
You dimple the dough slightly .
And then bake them.
from King Arthur Flour
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (8 ounces) cool water
1/16 teaspoon instant yeast
all of the starter (from above)
2 teaspoons instant yeast
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
2 1/4 teaspoons salt
2 tablespoons (1/2 ounce) Baker’s Special Dry Milk or nonfat dry milk
2/3 cup (5 3/8 ounces) lukewarm water
3 tablespoons (1 1/4 ounces) olive oil
To make the starter: Mix the starter ingredients in a small bowl until well combined. Cover the starter and let it rest at room temperature overnight, or for up to 15 hours. It will become bubbly.
Place all of the dough ingredients, including the starter, into the bowl of your mixer, and beat at medium speed, using the flat beater, for 7 minutes. The dough will be very smooth, soft, shiny, and elastic.
Transfer the dough to a greased bowl or other rising container, cover it, and let it rise for 2 hours, deflating it midway through.
Lightly grease your work surface, and two half-sheet baking pans (18″ x 13″) or similar large baking sheets. Grease your hands, as well.
Turn the dough out of the bowl onto a lightly greased work surface.
Divide the dough into 12 pieces, about 80g (2 1/4 ounces) each. Round each into a ball. Gently stretch the balls into flattened disks, about 3 1/2″ wide.
Transfer the rolls to the baking sheets, leaving about 3″ between them.
Lightly cover the rolls with heavily oiled plastic wrap or a proof cover, and allow them to rise for 2 to 3 hours, or until they’re showing some signs of puffiness. Towards the end of the rising time, preheat the oven to 425°F.
Spritz the risen rolls with lukewarm water, and gently but firmly dimple each one with your fingers, making fairly deep pockets.
Immediately place the rolls into the oven. Bake them until they’re golden brown, about 18 to 20 minutes. Remove them from the oven, and cool on a rack.
Slice crosswise, and add your favorite fillings. Store any leftovers, tightly wrapped, at room temperature.
Yield: 12 rolls
I like to use these as alternatives to English Muffins for mini pizzas. Just slice them up, brush with olive oil, add sauce, cheese, and toppings, and bake for 10 or 15 minutes at 400 degrees. These ones below have sun-dried tomatoes added.