POTATOES AND STARCH RECIPES

Steps:

• 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.

Steps:

• Lightly grease a large microwave- and oven-safe casserole dish.
• Place butter in a large microwave-safe bowl. Microwave, uncovered, on high until melted, 30 to 45 seconds. Whisk in cornstarch and cayenne pepper to form a paste. Add milk and whisk until well blended. Microwave on high for 2 minutes. Stir, and microwave until thick, another 2 minutes. Stir in Cheddar cheese.
• Place 1/2 of the potatoes in the prepared casserole dish and spread 1/2 of the sauce over top. Repeat with remaining potatoes and sauce. Sprinkle Parmesan cheese and paprika over top.
• Microwave, covered, on high for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Transfer potatoes to the preheated oven and bake, uncovered, until sauce is bubbly and potatoes are tender, about 20 minutes.