Potato Bread Knots Recipe
Soft Potato Bread Knots bring the ultimate tender, pillowy bite to your table, blending comforting potato richness with classic bread warmth. These knots are melt-in-your-mouth delicious.
They’re perfect for cozy dinners or casual gatherings, impressing with their fluffy texture and subtle buttery taste. Serve them warm to showcase their softness at its best.
What You Need for Soft Potato Bread Knots
- Bread flour – Gives the knots a sturdy yet soft structure that holds the fluffy crumb.
- Russet potatoes – The secret to incredible softness and moisture in every bite.
- Whole milk – Adds richness and helps develop a tender crumb.
- Unsalted butter – Brings a delicate buttery note that complements the potato’s subtle sweetness.
- Egg – Enriches the dough for extra softness and a beautiful golden hue.
- Instant dry yeast – Ensures a good rise and an airy, light texture.
- Granulated sugar – Balances the flavor and feeds the yeast for an even rise.
- Sea salt – Enhances every other ingredient, making the flavors sing.
How to Make Soft Potato Bread Knots
Start by boiling and ricing the russet potatoes until smooth and cool. In a stand mixer, combine bread flour, sugar, salt, and instant dry yeast. Pour in whole milk and egg, mixing until combined, then gradually add softened butter cubes. Once incorporated, knead in the riced potatoes until the dough is elastic and passes the window-pane test.
Shape the dough into a ball, proof until partly risen, then chill to double in size. Portion the dough into nine equal pieces, shape each into a tight round, rest, then flatten and roll each into a log. Shape the logs into classic knots and arrange them snugly in a baking pan. After a final proof, bake at 350°F until lightly golden and cooked through. Let them cool slightly before devouring.
Tips & Twists for the Best Potato Bread Knots
For extra softness, make sure the potatoes are thoroughly riced to avoid lumps. A slightly warm kitchen speeds up proofing but don’t rush—gentle fermentation brings the fluffiest texture. If you’d like, brush the knots with melted butter right out of the oven for added shine and richness. Sprinkle with a touch of flaky salt for a savory finish, or try adding fresh herbs like rosemary to the dough for an aromatic twist.
Keeping Those Knots Fluffy: Storage Tips
Store leftover Soft Potato Bread Knots in an airtight container at room temperature for up to two days. For longer keeping, wrap tightly and freeze for up to a month. To reheat, let thaw at room temperature if frozen, then warm in a 300°F oven for five to seven minutes until soft and fluffy again, as if freshly baked.
Potato Bread Knots Recipe
Ingredients
- 5 g instant dry yeast
- 125 g whole milk at 77°F/25°C
- 1 medium egg 50 g
- 330 g bread flour
- 135 g russet potatoes boiled and cooled
- 45 g unsalted butter softened and cubed
- 15 g granulated sugar
- 7 g sea salt
Instructions
- Prepare the potatoes by boiling cubed russet potatoes until tender when pierced with a fork; allow them to cool fully, then pass through a potato ricer and reserve. Combine bread flour, granulated sugar, sea salt, and instant dry yeast in the bowl of a stand mixer fitted with a dough hook; stir briefly to integrate the dry ingredients. Pour in the whole milk and crack in the egg, then knead on low speed for about 5 minutes until the mixture forms a rough dough that may appear slightly dry. Gradually incorporate the softened butter, adding it cube by cube while the mixer runs; continue kneading for approximately 2 minutes more until fully absorbed. Add the riced potatoes to the bowl and knead further at medium speed for 10–15 minutes, checking that the dough passes the windowpane test when stretched thinly. Shape the dough into a smooth ball and transfer to a lightly oiled bowl to rest for 45–60 minutes at room temperature, or until expanded by about 60%. Refrigerate for an additional hour or until the dough has doubled in volume. Turn the dough out onto a floured work surface, divide evenly into 9 portions, and weigh them for uniformity. Form each portion into a smooth ball, then let them relax for 5 minutes. Flatten each ball into a rectangle roughly 4 inches (10 cm) in length; beginning from a long edge, roll each piece up tightly into a roulade. If the dough resists shaping, cover and allow it to rest briefly. Extend each roulade into strands about 11 inches (27 cm) long, lightly flouring them and brushing away any excess. Working one at a time, tie each strand into a knot. Arrange the knots within a 9×9-inch baking pan, cover, and allow to proof for 30–45 minutes until puffed and slightly jiggly when the pan is shaken gently. If desired, dust the tops lightly with flour before baking. Place the pan in a preheated oven at 350°F/180°C and bake for 15–20 minutes, ensuring the internal temperature reaches 195°F/90°C. Remove from the pan and let cool on a wire rack for at least 20 minutes prior to servin
