Potato Bread And Buns With Potato Starch

1. 1

   Mix all ingredients well and let sit covered for 10 minutes. Knead for 5 to 8 minutes and tip onto the counter dusted lightly with flour.

2. 2

   Stretch the dough into a rectangular shape and fold it letter-style top to bottom and side to side.

3. 3

   Place in an oiled straight-sided container and cover with plastic wrap. After 15 minutes, stretch and fold the dough again and return to the container.

4. 4

   When the dough is twice it's initial size, remove from bowl and on lightly floured surface, divide into 10 pieces weighing 85 g each (approximately).

5. 5

   Round each piece on the counter by pressing down as you circulate your hand in a counter-clockwise direction until the piece is a smooth ball.

6. 6

   Press each dough ball flat with floured hands, repeating as needed over the next 10 minutes and place on a pan or sheet lined with parchment paper.

7. 7

   Preheat oven to 375u00b0F.

8. 8

   Cover with oiled plastic and let proof for about 30 minutes or so until the dough has risen about 1 1/2 times it's volume.

9. 9

   Brush with egg wash if desired and bake for 7 minutes.

10. 10

    Rotate pan and bake for 7 more minutes until 190F internally.

11. 11

    Cool buns on a rack until room temperature.

* Per serving · 4 servings · Values may vary.

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