Ciabatta Rolls

1. In the bowl of an electric mixer, with the dough hook, pour in yeast, water and sugar. Let sit 5 minutes. DO NOT TOUCH it.

2. After 5 minutes, add salt and turn mixer on medium speed. Add flour 1 cup at a time, scraping sides of bowl occasionally.

3. Once the dough starts to come together, gradually turn speed up to high and mix for 4 minutes. Watch your mixer very closely as it may “walk”.

4. Oil a 13×9-inch baking pan and press dough into it. Brush top with a bit of oil and cover with plastic wrap. Let rise 2 hours. It should at least double in size.

5. Lightly oil another baking sheet (or use a silpat). Take the plastic off the dough and place baking sheet, top side down, on top of dough. Invert dish onto baking sheet and shake to release dough from the bowl.

6. Cut dough into 6 (or desired size) squares and gently separate each square and place them on the baking sheet. Using small juice cups (or cans), place one cup (or can) on each corner of the baking sheet.

7. Wrap the pan with plastic wrap. Make sure plastic does not touch dough.

8. Let rise 40 minutes.

9. Preheat oven to 475F.

10. Remove plastic and the glasses (or cans) and bake rolls for 20 minutes, or until golden brown.

11. Remove and let cool completely.