Potato Bread and Buns With Potato Starch

Recipe by Red_Apple_Guy
READY IN: 35mins
YIELD: 10 buns




  • 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.
  • Stretch the dough into a rectangular shape and fold it letter-style top to bottom and side to side.
  • 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.
  • 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).
  • 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.
  • 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.
  • Preheat oven to 375°F.
  • 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.
  • Brush with egg wash if desired and bake for 7 minutes.
  • Rotate pan and bake for 7 more minutes until 190F internally.
  • Cool buns on a rack until room temperature.