No-Knead Sourdough Ciabbata Rolls

Light, airy, bakery-style rolls made with only 4 ingredients and no kneading! Crunchy on the outside, soft on the inside the perfect sourdough sandwich rolls.

These easy sourdough rolls are cold-fermented overnight for flavor and texture that beats anything store-bought. Perfect for sandwiches, burgers, or just slathered in butter. No kneading, no fuss—just stretch, fold, and bake.

Don’t overwork the dough—gentle is key!

Long cold fermentation = better flavor and texture.

Use parchment for easy release and crisp bottoms.

Brush with olive oil or butter post-bake for a soft shine

I use Baja Gold Mineral Salt in all my sourdough recipes. It’s unrefined, rich in trace minerals, and adds incredible depth of flavor.
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"If you love easy sourdough recipes, don’t miss my Sourdough Chocolate Chip Muffins—soft, fluffy, and perfect for using up discard!"

Prep Time 12 hrs

Cook Time 40 mins

Rest Time 10 mins

Total Time 12 hrs 50 mins

Cooking Method: Baking

Courses: Sourdough

Difficulty: Beginner

Cooking Temp: 475 F

Servings: 12

Description

Easy sourdough sandwich rolls made with 4 ingredients and no kneading! Cold fermented overnight for the perfect soft texture and rich sourdough flavor.

Ingredients

1/2 cup sourdough starter (100g)
1 1/2 cups water (360g)
1 tsp ¾ salt (10g I use Baja Gold Salt Co. for the best unrefined flavor.)
3 3/4 cups bread flour (450g)

Instructions

1
Mix Dough In a large bowl, mix all ingredients until combined. Cover and let rest for 30 minutes.
2
Stretch & Fold #1 - Perform 4–8 stretch and folds, then cover again.
3
Stretch & Fold Sets #2–5 Every 30 minutes for the next 2 hours, perform 4–8 gentle stretch and folds. You’ll complete 5 total sets.
4
Bulk Fermentation - Transfer dough to a large container (glass or plastic). Cover and ferment at room temperature for 4–6 hours, depending on warmth of your kitchen. The dough should double in size.
5
Cold Ferment - Place covered dough in the fridge for 12–24 hours.
6
Shape the Rolls - Generously flour your surface and the top of the dough. Gently turn out the dough (do not knead). Shape into a rectangle and cut into 8 equal pieces. Transfer to a parchment-lined baking sheet.
7
Final Proof - Let rest at room temperature for 1–2 hours until puffy but not doubled.
8
Bake - While rolls rest, preheat oven to 475°F (245°C) for 30 minutes.
9
Bake at 475°F for 10 minutes, then lower to 450°F and bake another 10 minutes.
10
Cool- Transfer to a wire rack and cool at least 30 minutes before slicing.

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