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Potato Bread Knots

Potato Bread Knots Recipe

Homemade Potato Bread Knots that are soft, fluffy, and utterly delicious. If you're looking to bake knots that practically melt in your mouth, this is the perfect recipe for you!
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Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: Potato Bread Knots Recipe
Prep Time: 40 minutes
Cook Time: 15 minutes
Proofing Time: 2 hours 15 minutes
Total Time: 3 hours 10 minutes
Servings: 9 knots

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

  • 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

  • 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
  • Pour in the whole milk and add the egg to the dry mixture.
    125 g whole milk
    1 medium egg
  • 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.
  • 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
  • Continue kneading for an additional 2 minutes to ensure all the butter is well integrated.
  • 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.
  • 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.
  • Transfer the dough to the refrigerator and let it chill for another 60 minutes or until it has fully doubled in size.

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.
  • 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.