Potato Bread Knots Recipe

Potato bread knots are a delightful twist on traditional bread rolls, offering a unique combination of fluffy texture and rich flavor. These bread knots are soft and slightly sweet, with a tender crumb that comes from the inclusion of riced potatoes in the dough. The use of potatoes adds moisture and a subtle earthiness that sets these knots apart from regular bread rolls. Perfect for any meal, these knots are sure to impress with their charming shape and irresistible taste.

Ingredients Overview

To create these delectable potato bread knots, you will need the following ingredients: 135 g russet potatoes (boiled and cooled), 125 g whole milk at 77°F/25°C, 45 g unsalted butter (softened at room temperature, cubed), 330 g bread flour, 7 g sea salt, 5 g instant dry yeast, 15 g granulated sugar, and 1 medium egg (50 g).

Each ingredient plays a crucial role in the recipe. The potatoes add moisture and tenderness, while the milk and butter contribute to the rich, creamy texture. Bread flour provides the necessary gluten structure, and the yeast ensures the dough rises beautifully. The sugar adds a hint of sweetness, and the egg helps bind the ingredients together, giving the bread its golden color and soft crumb.

When selecting ingredients, opt for high-quality russet potatoes as they have a starchy consistency ideal for this recipe. Use fresh, room-temperature milk and butter for the best results.

Step-by-Step Instructions

Prepare Potatoes:

Begin by boiling the cubed russet potatoes until they are fork-tender. This usually takes about 10-15 minutes. Once the potatoes are cooked, drain them and let them cool to room temperature. Pass the cooled potatoes through a potato ricer to achieve a smooth, lump-free consistency. Set the riced potatoes aside for later use.

Make The Dough:

In the bowl of your stand mixer equipped with the dough hook, combine the bread flour, sea salt, instant dry yeast, and granulated sugar. Stir the dry ingredients briefly to mix them evenly. Next, pour in the whole milk and add the egg to the dry mixture. Set your stand mixer to low speed and knead for 5 minutes until the ingredients are well combined. At this stage, the dough may appear somewhat dry.

With the mixer still running, incorporate the softened butter, one cube at a time, ensuring each cube is fully absorbed into the dough. Continue kneading for an additional 2 minutes to integrate all the butter thoroughly. Then, add the riced potatoes to the dough and increase the kneading speed to medium. Knead for 10-15 minutes until the dough passes the window-pane test, indicating it is well-developed and elastic.

Shape the dough into a round and place it in a lightly oiled bowl for rising.

First Proof:

Allow the dough to rise at room temperature for 45-60 minutes, or until it has increased by about 60% in volume. This initial proofing period allows the yeast to activate and the dough to expand. Transfer the dough to the refrigerator and let it chill for another 60 minutes or until it has fully doubled in size. The cold temperature slows down the fermentation process, developing deeper flavors.

Shape:

Remove the dough from the refrigerator and place it on a lightly floured surface. Divide the dough into 9 equal pieces, ensuring accuracy by using a kitchen scale. Roll each piece into a smooth, seamless round and let them rest for 5 minutes. Using a rolling pin, flatten each round into a rectangle measuring approximately 4 inches/10 cm in length. If the dough resists, cover it and let it rest for a few more minutes before continuing. Roll each rectangle into a roulade from one of the long sides. With your hands, extend each roulade into a strand about 11 inches/27 cm long. Lightly flour the strands and brush off any excess with a pastry brush to make knotting easier.

Working with one strand at a time, tie a knot as shown in the images above. Place the knotted dough pieces into a 9×9-inch baking pan. Cover the pan and let the knots proof for 30-45 minutes, until they look puffy and jiggle slightly when the pan is gently shaken.

Bake:

Optionally, dust the tops of the bread knots with a thin layer of flour. Bake in a preheated oven at 350°F/180°C for 15-20 minutes, or until the internal temperature reaches 195°F/90°C. The bread knots should be golden brown on top and sound hollow when tapped on the bottom. Remove the bread knots from the baking pan and transfer them to a wire rack. Let them cool for at least 20 minutes before serving to allow the crumb to set.

Recipe Tips & Frequently Asked Questions

Tips for achieving the perfect dough consistency:

Ensure all ingredients are at room temperature before mixing.

If the dough is too sticky, add a little more flour, a tablespoon at a time.

For a richer flavor, let the dough proof in the refrigerator overnight.

How to ensure even baking and browning:

Rotate the baking pan halfway through the baking time.

Use an oven thermometer to check the accuracy of your oven’s temperature.

Suggestions for variations:

Add herbs like rosemary or thyme to the dough for an aromatic twist.

Sprinkle grated cheese on top before baking for a cheesy crust.

Common issues and troubleshooting tips:

If the dough is too sticky, it may need more flour.

If the knots don’t rise properly, check the freshness of your yeast.

Substitutions for ingredients:

Use almond or soy milk for a dairy-free version.

Substitute all-purpose flour for bread flour, though the texture may vary slightly.

Answers to questions about doubling the recipe:

Simply double all ingredients and ensure you have enough space for proofing and baking.

What to Serve with This Recipe

Potato bread knots are versatile and can be paired with a variety of dishes. Serve them alongside hearty soups like tomato basil or creamy chicken soup for a comforting meal. They also complement fresh salads, such as Caesar or garden salad, adding a soft and chewy contrast to the crisp vegetables. For a festive spread, pair these knots with a charcuterie board or cheese platter. They make an excellent accompaniment to roast meats and stews, absorbing the rich flavors of the main dish. For a simple yet satisfying snack, enjoy them with flavored butters or dips like hummus and tzatziki.

Storage and Reheating

To store leftover bread knots, place them in an airtight container or a resealable plastic bag at room temperature for up to two days. For longer storage, you can refrigerate them for up to a week. When reheating, wrap the knots in aluminum foil and warm them in a preheated oven at 350°F/180°C for about 10 minutes to restore their softness and warmth. If you prefer, you can also microwave them for 20-30 seconds, but be cautious not to overheat, as this can make the bread chewy. For make-ahead convenience, freeze the baked knots in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They can be frozen for up to three months. To reheat, bake them from frozen in a 350°F/180°C oven for 15-20 minutes or until warmed through.

Potato bread knots are a delightful addition to any meal, offering a soft, flavorful alternative to traditional bread. Their unique use of potatoes in the dough creates a moist and tender crumb that pairs well with a variety of dishes. Whether enjoyed fresh out of the oven or reheated for a quick snack, these knots are sure to impress. Give this recipe a try and experience the deliciousness of homemade potato bread knots. Don’t forget to explore more bread recipes and baking tips on our blog for more culinary inspiration.

Ingredients:

135 g russet potatoes, boiled and cooled

125 g whole milk at 77°F/25°C

45 g unsalted butter, softened at room temperature, cubed

330 g bread flour

7 g sea salt

5 g instant dry yeast

15 g granulated sugar

1 medium egg (50 g)

Instructions:

Prepare Potatoes

1. Begin by boiling the cubed russet potatoes until they are fork-tender. Allow them to cool to room temperature. Pass the cooled potatoes through a potato ricer and set aside.

135 g russet potatoes

Make The Dough

1. In the bowl of your stand mixer equipped with the dough hook, combine the bread flour, sea salt, instant dry yeast, and granulated sugar. Give the dry ingredients a quick stir to mix them evenly.

330 g bread flour

7 g sea salt

5 g instant dry yeast

15 g granulated sugar

2. Pour in the whole milk and add the egg to the dry mixture.

125 g whole milk

1 medium egg

3. Set your stand mixer to low speed and knead for 5 minutes until the ingredients are well combined. At this stage, the dough will appear somewhat dry.

4. With the mixer still running, incorporate the softened butter, one cube at a time, until each cube is fully absorbed into the dough.

45 g unsalted butter

5. Continue kneading for an additional 2 minutes to ensure all the butter is well integrated.

6. Add the riced potatoes to the dough and increase the kneading speed to medium. Knead for 10-15 minutes until the dough passes the window-pane test.

7. Shape the dough into a round and place it in a lightly oiled bowl for rising.

First Proof

1. Allow the dough to rise at room temperature for 45-60 minutes, or until it has increased by about 60% in volume.

2. Transfer the dough to the refrigerator and let it chill for another 60 minutes or until it has fully doubled in size.

Shape

1. Remove the dough from the refrigerator and place it on a lightly floured surface.

2. Divide the dough into 9 equal pieces, ensuring accuracy by using a kitchen scale.

3. Roll each piece into a smooth, seamless round and let them rest for 5 minutes.

4. Using a rolling pin, flatten each round into a rectangle measuring approximately 4 inches/10 cm in length. If the dough resists, cover it and let it rest for a few more minutes before continuing.

5. Roll each rectangle into a roulade from one of the long sides.

6. With your hands, extend each roulade into a strand about 11 inches/27 cm long. Lightly flour the strands and brush off any excess with a pastry brush to make knotting easier.

7. Working with one strand at a time, tie a knot as shown in the images above.

8. Place the knotted dough pieces into a 9×9-inch baking pan.

9. Cover the pan and let the knots proof for 30-45 minutes, until they look puffy and jiggle slightly when the pan is gently shaken.

Bake

1. Optionally, dust the tops of the bread knots with a thin layer of flour.

2. Bake in a preheated oven at 350°F/180°C for 15-20 minutes, or until the internal temperature reaches 195°F/90°C.

3. Remove the bread knots from the baking pan and transfer them to a wire rack. Let them cool for at least 20 minutes before serving.