Ciabatta Rolls

From Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers

Cookbook

Author(s): Daniel Leader, Lauren Chattman

Page 221

Cuisine: Italian

Course: Breads

Reviews

1 reviews, average rating 5.0 / 5

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kateq

10 years ago

★ ★ ★ ★ ★ 5/5

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I really love these rolls. As I wrote in my review for the Ciabatta Loaf, the instructions are precise and the result is terrific. These rolls are quite delicious and have a surprising shelf life--really stay moist for more than a day or two. A touch extra salt is a good add. Edited to add that the rolls do beautifully in the freezer -- just defrost on the counter briefly then warm them in the oven.

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