5 Minute No Knead Ciabatta Rolls

Forget store-bought rolls or baguettes! This amazingly simple No Knead Ciabatta Roll recipe delivers fresh, airy ciabatta in just minutes of hands-on time, perfect for busy weeknights or weekend baking sprees. With its signature crackly crust and soft, chewy interior, your homemade bread will steal the show at any meal.
Prep Time 5 minutes
Cook Time 25 minutes
Resting time 8 hours 30 minutes
Total Time 9 hours
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bread roll with butter bowl in background

Why This Recipe Is Amazing

  1. Super quick: Minimal active time makes it perfect for beginners or time-crunched bakers.
  2. Effortless technique: Forget kneading! A simple mix-and-rise method does the magic.
  3. Customisable: Perfect for sandwiches, paninis, bruschetta, or simply savouring with olive oil and balsamic vinegar.
  4. Flavourful crust: High hydration dough delivers a satisfyingly crunchy exterior.
  5. Air-filled crumb: Open, airy texture melts in your mouth.
  6. Minimal clean-up: No fancy equipment is needed, just a bowl and a baking tray.
  7. Always impressive: Bake fresh bread that wows family and friends.
Panni Sandwich cut in half sitting in takeaway container

What Ingredients Are Needed

  • Flour: High-protein bread flour or baker’s flour provides structure and chewiness to the ciabatta rolls. Plain all-purpose flour can be substituted in a pinch, but the texture will be denser.
  • Water: Room-temperature water activates the yeast and hydrates the dough.
  • Yeast: Instant yeast offers convenience, it acts quicker and is more shelf stable.
  • Salt: Enhances flavour and strengthens the gluten network.

Ready to bake crusty perfection? With this simple recipe and a few helpful tips, you’ll be enjoying homemade ciabatta in no time! So, preheat the oven, grab your ingredients, and get ready to create a bakery-worthy experience in your own kitchen!

Bread loaves stacked on baking tray

How To Make No-Knead Ciabatta Rolls

(Video coming soon!)

cross section of ciabatta sandwich filled with salami, cheese and rocket/arugula

Setting You Up For Success – Tips & Tricks for No Knead Ciabatta Rolls

  • Use the right flour: Bread flour or baker’s flour is crucial for the signature ciabatta texture. If using all-purpose flour, expect a denser loaf.
  • Room-temperature water: Cold water will slow down the yeast activation, while hot water can kill it. Use tepid water for optimal results.
  • Don’t overmix: Gently mix until just combined to preserve air bubbles for a light and airy crumb.
  • Wet dough is okay: This dough is naturally sticky. Avoid adding extra flour, as it can toughen the bread.
  • Embrace the rise: Don’t rush the first rise! The extended fermentation develops flavour and air pockets.
  • Gentle shaping: Handle the dough minimally to preserve its airy structure.
  • Baking temperature: Start with high heat for a quick crust rise, then lower it for even baking.
No knead Ciabatta Bread on baking tray with one loaf cut in half


  • My dough is too sticky: Try using slightly less water next time. You can also wet your hands to handle the dough more easily.
  • My bread isn’t rising: Make sure your yeast is still active and the water is warm enough. Check the expiry date on your yeast and use warm, not hot, water. Allow extra time to proof If your room temperature is colder.
  • My bread is too dense: Overmixing, using cold water, or adding too much flour can all contribute to a dense loaf. Ensure you handle it gently and allow enough time for the second rise to fluff up again and go puffy.
  • Can I use a stand mixer? Yes, use the dough hook on low speed until just combined. Allow to rise until double in size then continue with recipe steps – Shaping and baking.
  • How can I store leftover bread? Store in an airtight container at room temperature for up to 2 days. Reheat in a warm oven for a fresh-baked experience.
ciabatta bread rolls stacked and dusted with flour

Frequently Asked Questions

When I made this dish on our live cooking show, some community members asked:

Can I use active dry yeast instead of instant yeast for ciabatta rolls?

Yes, Learn more about Yeast here. You can substitute active dry yeast for instant yeast in a 1:1 ratio. However, you’ll need to activate it first. Combine the yeast with a pinch of sugar and warm water (around 35°C or 95°F) and let it sit for 5-10 minutes until foamy. Then, proceed with the recipe as usual.

My dough is too sticky. What can I do?

his dough is naturally quite sticky. Here are some tips:
Wet your hands: This helps prevent sticking and allows for easier handling.
Use a bench scraper: A dough scraper helps cut and shape the dough without sticking to your hands.
Add flour very sparingly: When you turn the dough onto the baking tray, ensure it is coated with flour as this will prevent it from sticking to the surface and your hands.

My ciabatta dough isn’t rising. What’s wrong?

There could be a few reasons:
Inactive yeast: Make sure your yeast is fresh and not expired. Check the expiry date on the packaging.
Incorrect water temperature: The water should be lukewarm, around 30-35°C (86-95°F). Cold water won’t activate the yeast, and hot water will kill it.
Not enough resting time: The dough needs time to rise. Ensure you’re following the recommended resting times in the recipe.

Can I add other ingredients to the dough?

Absolutely! This recipe is a wonderful base for experimentation. Too many mixins however will make the dough denser. Here are some ideas:
Herbs: Add a tablespoon of chopped fresh herbs like rosemary, thyme, or oregano for a flavourful twist.
Cheese: Shredded Parmesan cheese or crumbled feta cheese can be incorporated into the dough for a savoury option.
Dried fruits and nuts: Chopped nuts and dried fruits like cranberries, raisins, or apricots add sweetness and texture.

How can I store leftover rolls?

Store leftover rolls in an airtight container at room temperature for up to 2 days. They can also be frozen for longer storage and reheated in a warm oven before serving.

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ciabatta Bread on baking tray with one loaf cut in half

5 Minute Ciabatta

Servings 6
Forget store-bought bread rolls! This amazingly simple recipe delivers fresh, airy ciabatta in just minutes of hands-on time, perfect for busy weeknights or weekend baking sprees. With its signature crackly crust and soft, chewy interior, your homemade bread will steal the show at any meal.
Prep Time 5 minutes
Cook Time 25 minutes
Resting time 8 hours 30 minutes
Total Time 9 hours


  • 550 g (3⅓ cups) bread flour
  • 460 g (1⅞ cups) water room temperature
  • 2 g (½ tsp) instant yeast
  • 14 g (2 tsp) tsp salt


Mixing & Proofing

  • Place all ingredients in an extra large bowl and mix with a chopstick or spoon until combined into a dough ball (about 2 minutes).
  • Spray oil or grease the sides of the bowl well so the dough doesn't stick, helping it be removed easily in the next stage. Cover and let rise for 8-10 hours (in a cold oven if desired).

Shaping & Baking

  • Preheat oven to 250°C (480°F). Line a large baking tray and set aside.
  • Using a stretch and-fold method, wet your hands before gently pulling the dough from one side of the container and fold into the middle of the dough. Do the same on the other three sides of the container, folding always into the middle of the dough.
  • Sprinkle the lined baking generously with flour before gently scraping the dough out onto it. Be careful not to deflate the dough; handle it as little as possible. Sprinkle the dough surface with flour to prevent sticking.
  • Use a plastic dough scraper to gently cut the dough into 4-6 pieces (or your desired number). If desired, gently stretch each piece into a longer roll/baguette shape.
  • Cover with a tea towel and proof in a draft-free area until risen, puffy with small bubbles on the surface, about 20-30 minutes. You'll know they are proofed when you press gently with a finger and they slowly bounce back.
  • Bake for 25 minutes, or until desired golden brown. Remove from oven and allow to cool for 15 minutes before cutting. Enjoy!


  • Mixing: 2 minutes
  • Rising: 8-10 hours
  • Shaping: 3 minutes
  • Baking: 25 minutes
  • You can adjust the baking time based on your desired level of browning.
  • For rolls for breakfast, mix the dough in the evening and bake in the morning.
  • For rolls for dinner, mix the dough in the morning and bake in the evening.
  • For rolls for lunch or another time, mix the dough in the evening, cover and refrigerate then bake when needed.
I hope this helps! Let me know if you have any other questions.
Additional notes:
  • This recipe is for a fairly wet dough, so it may be a bit sticky to handle. If you find it difficult to work with, you can add a little more flour, but be careful not to add too much, as this will make the bread tough.
  • The rising time may vary depending on the temperature of your kitchen. If your kitchen is cool, it may take longer for the dough to rise.


Calories: 332kcal | Carbohydrates: 67g | Protein: 11g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 910mg | Potassium: 95mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 2IU | Vitamin C: 0.002mg | Calcium: 17mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Recipe Published: February 29, 2024 Last Updated: May 17, 2024
Lauren and Troy George, Creators of MissMollyMakes smiling to camera.

Hiya, I’m Lauren but you can call me Molly!

Former OR Nurse and self-taught home cook passionate about Approachable, No-Nonsense recipes to help you level up in the kitchen. Together with my husband Troy, we create simplified dishes for busy people with easy-to-find ingredients!
To learn more about us, our cooking show and more, click here!

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Leave a Comment

  1. Anne-Sophie says:

    5 stars
    I have made this recipe a few times now and it’s amazing. It’s sooo easy and you can adjust the rising time to your needs, overnight, in the day or even for the next day. 100% would recommend this recipe and MissMolly answered all my questions on stream and helped me to make them perfect.

  2. 4 stars
    Hey there terrific blog! Does running a blog like this take
    a great deal of work? I’ve absolutely no understanding of
    computer programming however I had been hoping to start my own blog in the near future.
    Anyways, should you have any suggestions or tips for
    new blog owners please share. I understand this is off topic however I simply wanted to ask.

    1. Miss Molly Author says:

      Thank you so much for letting me know you enjoy it. It means a lot.
      It takes work yes, but I enjoy it. Makes my day better when I receive lovely comments like yours.
      I am still learning myself but a great resource I’ve been using over the years is https://www.foodbloggerpro.com/ and their free podcast. Learning the basics of a WordPress website and then SEO is a must. Goodluck 🙂

  3. Hi
    This recipe looks amazing!
    Does it matter what type of yeast I use?

    1. Miss Molly Author says:

      Hi Donna,
      Thanks for your comment and kind words. I use instant yeast but you can use dried active if necessary. Just add 1/2 tbsp honey or sugar and proof as per the instructions. It should work just as good!

    2. Miss Molly Author says:

      Also, check out https://missmollymakes.com/yeast/ for some tips & tricks 🙂 Molly x

4.67 from 3 votes (1 rating without comment)

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