Monday, May 16, 2011

Ciabatta Rolls

I've have been making my family's pizza dough for a while, so one day I decided may as well play around with the recipe and make our rolls from scratch too. I make lots of sandwiches for lunches, so we go through about a batch per week. I like to top them with grilled veggies, leftover roasted meat, and tuna or chicken salads, but they are great for cold cuts too!

This recipe makes a large round bulky sized roll, about the same as the 4-5" commercially prepared rolls I used to buy, just without all the strange junk in the ingredient list. I find it easy to swap out family favorites when they look like what everyone is used to ;)

1 c. warm water
2 1/4 tsp dry yeast (or 1 packet)
1 1/2 TBSP olive oil
1 TBSP honey
1 TBSP brown sugar
1/2 tsp salt
2 c. bread flour
1 c. whole wheat flour
1 TBSP flax seeds
1 TBSP steel cut oats
1 TBSP sunflower seeds

Combine warm water and yeast in a warm mixing bowl. Add oil and honey and mix until combined.

Add the rest of the ingredients and mix until combined and the dough is sticky and clings together (in the mixer it will all cling to the dough hook and clean the sides of the bowl). Knead for 10 minutes. Spray the ball of dough with cooking spray and turn so its all coated. Cover the bowl with a clean kitchen towel and stick in the oven. Heat the oven to 400 degrees for 1 minute ONLY and shut the oven off. Let the dough rise for 1 hour.

Punch dough down; knead for a few minutes in your mixer until smooth and shape into a disk. Place on a floured cutting board and cut the disk into 8 like you would a pie or pizza (I make the disk thin enough that I can cut it with a pizza cutter). Take each piece of the dough and knead with your hands, forming a ball. Slightly flatten the ball and use a knife to cut a vertical and horizontal line through the top (+) and place on an ungreased cookie sheet. Repeat with the other 7 sections. Let rise in a warm place until doubled in size, at least 30 minutes.

Bake at 350 degrees for 20-30 minutes. Rolls will be done with the tops are golden brown (you may want to lift one to make sure the bottom isn't too brown).

Remove bread from oven and allow to rest  a couple minutes before using a spatula to move to a cooling rack. Store rolls in a cool and airtight location. Leave unsliced until you are ready to use.

Each roll has:
232 calories
42g carbs
5g fat
7g protein
4g fiber
129 mg sodium

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