Soft Potato Bread Knots

4.78 from 9 votes

Homemade, soft, and incredibly delicious Potato Bread Knots. If you want to make potato knots so soft they melt in the mouth (I mean, who doesn't want that?), this recipe is for you!

Prep Time40

Cook Time15

Proofing Time2 15

Total Time3 10

Course: Appetizer, Side Dish

Cuisine: American

Keyword: Bread, Buns, Dinner rolls, Easy recipe, Fall, Holiday recipe

Servings: knots

Calories: 203kcal

Author: Elise

Ingredients

330 g bread flour
15 g granulated sugar
7 g sea salt
5 g instant dry yeast
125 g whole milk at 77°F/25°C
1 medium egg (50 g)
45 g unsalted butter softened at room temperature, cubed
135 g russet potatoes boiled and cooled

Instructions

Prepare Potatoes

Start by preparing the potatoes: Boil cubed potatoes until fork tender. Cool to room temperature. Pass the potatoes through a potato ricer and set aside.
135 g russet potatoes

Make The Dough

Add flour, sugar, salt, and instant dry yeast to the bowl of your stand mixer fitted with the dough hook. Give the dry ingredients a quick stir to combine.
330 g bread flour, 15 g granulated sugar, 7 g sea salt, 5 g instant dry yeast
Add whole milk and eggs to the dry ingredients.
125 g whole milk, 1 medium egg
Turn your stand mixer on low speed and knead for 5 minutes until everything is combined. The dough will be a little dry at this point.
While the mixer is on, add the softened butter in cubes, one cube at a time.
45 g unsalted butter
Continue kneading for about 2 minutes until all the butter is incorporated into the dough.
Lastly, add the riced potatoes, and continue kneading at medium speed for 10-15 minutes until your dough passes the window-pane test.
Gently shape the dough into a round, and place it in a lightly oiled baking bowl.

First proof

Allow the dough to proof for 45-60 minutes at room temperature or until it has risen to about 60%.
Place the dough in the fridge for another 60 minutes or until fully doubled in size.

Shape

Remove dough from the fridge and dump it onto a lightly floured work surface.
Divide the dough into 9 equal pieces. Use your scale for accuracy so that each bread knot is the same size.
Roll each piece into seamless rounds. Rest for 5 minutes.
Flatten each round into 4 in/10 cm long rectangles using a rolling pin. Grab one of the long sides of the rectangle and roll it up like a roulade. Suppose the dough resists you at any point; cover it and let it rest for a couple more minutes.
Repeat on all nine dough rounds.
Use your hands to roll and extend the roulades into about 11 in/27 cm strands. Flour the strands and brush off any excess flour using a pastry brush. You want a thin coating of flour all around the strands so that shaping the knots is easier.
Working with one strand at a time: Tie a knot using both hands, as demonstrated in the images above.
Arrange the bread knots in a 9x9-inch baking pan.
Cover, and proof for 30-45 minutes, until nice and fluffy looking. The knots should jiggle slightly if you shake the pan.

Bake

Optionally, sprinkle a thin layer of flour on top of the bread knots.
Bake in a preheated oven at 350°F/180°C for 15-20 minutes - until the internal temperature is at 195°F/90°C.
Remove bread knots from the baking pan, and transfer to a wire rack to cool for at least 20 minutes before serving.

Notes

Nutritional analysis per serving (9 servings) Disclosure: The nutrition facts are automatically calculated. I can not guarantee the accuracy of the data. Please don’t consider it a substitute for a professional nutritionist’s advice.

Nutrition