Garlic Herb Buns

Place your potato chunks in a small pot with cold water. Bring to a boil and cook until soft. Reserve potato cooking water. Rice or mash 1/2 cup of the potatoes. Set aside to cool.

Grease an 8 x 13 pan with butter. Set aside.

In a small mixing bowl mix the yeast, flour and water until combined. Cover tightly with plastic wrap and preferably let sit overnight in the fridge to allow the yeast to slowly work its magic. Remove from the fridge and allow the starter to come to room temperature. If there are time constraints, make the starter with warmed water (110 degrees – no, I do not really stick a thermometer in it – think bath water for a baby) and cover, letting it rise for at least 30 minutes.

Mix the starches, Metamucil, xanthan gum and salt in bowl of standing mixer fitted with the paddle attachment. Add in the riced potato. Mix rice milk, potato water, butter, honey, and starter together, preferably in a large liquid measuring cup. Turn machine to low and slowly add liquid. Mix for one minute. It will be the consistency of a very thick but smooth cake batter.

Cover the mixer bowl with saran wrap and let rest for 5 to 10 minutes. The purpose here is not for the dough to rise, but to allow the liquids to be fully absorbed by the starches and make the dough more manageable to handle/shape.

Meanwhile, combine the softened butter, minced herbs, garlic, red pepper flakes and low protein parmesan in a small bowl. Set aside. Combine the finely chopped olives, sundried tomatoes and pepperoncini in a small bowl. Set aside.

Again with the paddle attachment, mix on low to medium setting (4 on Kitchen Aid) for 2 to 3 minutes, pausing the mixing halfway to scrape the dough off the sides of the bowl. You are incorporating air into the dough which the gas from the yeast will expand, allowing for a lovely rise. As the dough mixes, it will get a little stretchy, but still stick to the sides of the bowl. The dough should be nice and smooth.

Add a little wheat starch to your work area. With a rubber spatula, gather the dough from the mixer bowl and place on top of the starched area. Gently knead the dough a few turns, incorporating the remaining starch. You should have a nice smooth but somewhat sticky dough. Add a little more wheat starch and gently roll the dough into a 12 x 18 rectangle.

Spread your herb butter mixture evenly on the dough.

Starting with the long edge closest to you, roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Slice with a serrated knife into 1 inch circles. Place in the prepared pan.

Cover with lightly greased plastic wrap and a damp kitchen towel; set aside in warm spot until dough almost doubles in size, about 60 minutes (but the time range can be from 45 minutes to 90 so keep an eye on it).

Meanwhile preheat oven to 425 degrees.

Bake the pinwheels for 20 minutes. Brush with the melted butter and bake an additional 15 minutes.

Remove the buns from oven, place on a wire rack, and allow to cool for at least 10 minutes. Serve warm.