No-Knead Carrot Rolls
35 min
Soft, fluffy no-knead rolls with grated carrot that add sweetness and moisture. Perfect when you want fresh bread without the work.
breadbakingbreakfast
Four ingredients, zero kneading, and you get proper airy ciabatta rolls with that chewy crust. Just mix the night before and bake in the morning.
Instructions
- 1
Put the flour, dry yeast, and salt into a large wide bowl and give it a quick stir with a spoon to combine.
- 2
Pour in the cold water and stir until you have a sticky dough — it should hold together but not run. Cover the bowl with plastic wrap or a lid and leave it to rise at room temperature for 12–18 hours.
- 3
Turn the dough out onto a floured surface. Using a dough scraper or floured fingers, fold the edges in toward the center. Flip it seam-side down, then divide into equal pieces.
- 4
Place the pieces on a baking tray lined with parchment paper and let them proof for 40 minutes.
- 5
Bake in the middle of the oven at 225 °C for 20 minutes, or until the ciabattas are golden and baked through. Cool on a wire rack.
Per average serving
220
Calories
kcal
6.2
Protein
g
45.8
Carbs
g
0.6
Fat
g
1.7g
Fiber
0.2g
Sugar
324mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
220
Calories
kcal
6.2
Protein
g
45.8
Carbs
g
0.6
Fat
g
1.7g
Fiber
0.2g
Sugar
324mg
Sodium
Tips from the kitchen
- The dough should look shaggy and sticky after mixing, not smooth. If it looks like normal bread dough, you've added too little water. It won't come together into a neat ball and that's fine.
- Cold water is part of the recipe for a reason. It slows the yeast down so the dough can ferment slowly overnight. Room temperature water will speed things up and you'll lose some of that flavor.
- When you fold and shape the dough, flour your hands well but don't work it too much. The air bubbles you see in the dough are exactly what you want. Overhandling presses them out and you end up with denser rolls.
- The 40-minute proof after shaping matters. The rolls should look noticeably puffier before they go in the oven. If your kitchen is cold, give them a bit longer.
- Tap the bottom of a roll when it comes out. It should sound hollow. If it sounds dense and thuddy, give them another 3-4 minutes.
Ways to vary it
- You can press a few olives or sun-dried tomatoes into the tops of the rolls just before they go into the oven. It doesn't change the dough at all, just adds something to the top.
- A small handful of fresh rosemary stirred into the dry ingredients before adding water works well. About a teaspoon of chopped leaves is enough for this amount of dough.
- For one large ciabatta instead of rolls, skip the dividing step and bake the whole piece. It will need closer to 25-28 minutes at the same temperature.
Storage & leftovers
These are best the day they're baked. After that, wrap them in a cloth or paper bag and they'll hold for another day without getting too tough. They freeze well once fully cooled. To reheat, put them straight from the freezer into a 200°C oven for about 8 minutes.
What to serve with it
Good with olive oil and a bit of flaky salt for dipping, or split and filled with mozzarella and tomato. They also work well alongside a bowl of tomato soup.
UC
By Untrained ChefPublished 23 July 2026
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