Whisk together, in a large bowl or the bowl of a mixer, all of the dry dough ingredients. It's important to whisk the potato flour or flakes so they won't clump when the liquid is added. Add the water, egg and olive oil, then mix until a shaggy dough form
Knead the dough for about 10 minutes; it should feel firm and smooth. Put it into a greased bowl, turning to coat, cover the bowl, and let the dough rise until it's almost double in bulk, about 1 1/2 to 2 hours. (The amount of time this takes will depend
While the dough is rising, make the filling of your choice.
10-ounce package frozen chopped spinach or 1 pound fresh spinach1 tablespoon olive oil1/2 cup diced onion (2 1/2 ounces, 1 small onion) 1 to 2 teaspoons minced garlic1 cup (4 ounces) feta cheese1/2 cup (2 ounces) chopped pitted black olives or 2 tablespoo
Thaw and squeeze dry the frozen spinach, or clean and chop 1 pound of fresh spinach. Heat the olive oil in a large saute pan. Add the onion and garlic and saute for about 1 minute. Add the spinach and stir well. If you're using fresh spinach, cook for a v
1 1/4 cups thick tomato sauce*1 tablespoon Pizza Lovers' Seasoning or the mixed dried herbs of your choice1 cup (4 to 5 ounces) diced onion1/2 cup (4 ounces) diced pepperoni3/4 cup (3 ounces) shredded mozzarella cheese
*To make thick tomato sauce, stir a 6-ounce can of tomato paste into 3/4 cup of tomato sauce.
Stir together the sauce, diced onion, and seasoning, reserving the pepperoni to spread over the dough after it's rolled out, and the shredded cheese to sprinkle over the rolls after they're formed.
1 cup (4 ounces) goat cheese1 package (8 ounces) cream cheese1 tablespoon Instant Clearjel(r) or cornstarch (optional, though both are key to keeping the cheese from oozing out) 1/2 cup (2 ounces) finely diced sun-dried tomatoes, dry or oil-packed2 teaspo
In a medium-sized mixing bowl, beat the goat cheese and cream cheese until they're soft and spreadable. Mix in the remaining ingredients, except the butter and bread crumbs, stirring till smooth. Melt the butter and toss it with the breadcrumbs; reserve t
Turn the risen dough out onto a lightly greased work surface. Fold it over once or twice to gently deflate it. Roll the dough into a rectangle of about 16 x 18 inches. Spread the filling of your choice over the dough, leaving a 1/2-inch margin along one l
Grease or line a baking pan with parchment paper. Lay the buns on the pan, leaving about 1 inch between them. Sprinkle them with either cheese or breadcrumbs, depending on what filling you're using. Cover them lightly with greased plastic wrap or a dough
Bake the buns in a preheated 350°F oven for 30 to 35 minutes, until their tops and bottoms are lightly browned. Check the buns after 20 minutes and tent with aluminum foil if they're browning too quickly on the edges.