Two weekends ago my husband made an amazing pulled beef dinner and asked me if I could make some homemade buns to go with them. When I want a bun to go with my pulled pork/beef, I want a chewy ciabatta bun. So, I made Homemade Ciabatta Buns and they went perfect with the mouthwatering pulled beef.
This recipe makes one loaf or 8 buns which is perfect when you need something quick to go with dinner. I made up the dough at lunch time and by dinner we had fresh, warm buns on the table. While I was taking the pictures for these I couldn’t resist ‘testing’ one (warm with butter, or course) just to make sure they were going to be good! Needless to say, these buns were the best I’ve made yet!
Another thing about this recipe is that you will be surprised by the dough. It will be very runny, almost like pudding, but it will turn out perfect so don’t be worried. I had never made ciabatta buns before so I was a little skeptical at first but my family quickly devoured them so I knew they were a hit. Soft and moist inside but chewy and fresh on the outside.
Moist and chewy Ciabatta Buns are easy to make and even easier to eat! Perfect with pulled pork or just slathered with butter!
- 3 1/4 cups flour
- 1 1/2 tsp. active dry yeast
- 1 tsp. salt
- 3/4 tsp. sugar
- 1 3/4 cups + 2 Tbsp. warm water
- 2 tsp. olive oil plus more to oil to bowl
In a stand mixer bowl whisk together flour, yeast, salt and sugar.
Place bowl in your stand mixer, with the paddle attachment, and slowly add in the water and mix ingredients on medium speed for 5 minutes.
After 5 minutes, remove paddle attachment and replace with dough hook. Turn on mixer again for another 5 minutes.
After 5 minutes, grab lots of flour with your hands and grab big handfuls of the dough and throw them back into the bowl. Repeat several times until you've thoroughly thrown the dough into the bowl. This step allows you to add air into the dough so your buns with have nice holes throughout.
Pour 2 tsp. of oil olive on top of the dough, cover with plastic wrap and then a towel and let sit in a warm place for 1 hour. (I turned my oven on to 300 F before I began the throwing of the dough, for about 5 minutes, and then I shut it off. This is where I placed the bowl of dough for 1 hour to let rise).
Cover a large baking sheet with parchment paper and liberally sprinkle with flour. Set aside.
Remove dough from oven.
Preheat oven to 400 F.
Pour dough out onto floured baking sheet and divide into 8 equal balls. I used my kitchen scraper for this which cut the dough perfectly. I also kept extra flour nearby to help lift the balls into place on the baking sheet.
Sprinkle dough balls with flour and bake for 30-35 minutes or until buns are golden brown and sound hollow when you tap on the middle of them.
Remove from oven and let cool.
* Total time includes the one hour of rise time.
Recipe slightly adapted from Crepes of Wrath