Soft Potato Bread Knots
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!
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.