Description
Ultra soft potato bread rolled up with fragrant garlic butter twisted up into a piece of Heaven.
Ingredients
Scale
- One small Russet potato, about 4 oz (113 g)
- 1/3 cup water from boiling the potato (see step 1)
- 1 tsp instant yeast or active dry yeast
- 1 tablespoon sugar
- 1/2 tsp salt
- 2 cups all-purpose flour (260 grams)
- 2 eggs, at room temperature
- 2 tablespoons melted butter
Garlic butter
- 3 cloves of garlic
- pinch of coarse salt
- 1/2 tsp dried Italian seasoning
- 1/4 cup chopped parsley or fresh dill plus more for sprinkling
- 1/4 cup soft butter
- black pepper to taste
Egg White wash
- 1 egg white and 1 tsp water
Instructions
- Cut your potato into 4 pieces, then cover with water. Boil the potato until tender–about 15 minutes. Set aside 1/3 cup of the potato cooking water to cool to about 100 degrees F.
- Whisk 1/3 cup of the warm potato water with the yeast and sugar to sit for about 5 minutes. When the yeast is foamy, you're ready for the next step.
- Peel the potato and mash it. If you have one, a potato ricer is your best tool for the job.
- Combine the yeast water with the mashed potato, melted butter, salt, and flour. Stir to turn it into a rough dough, then knead with the bread hook on a stand mixer on low for 5 minutes. By then, the dough will be shiny and extremely elastic.
- Cover the dough to rise for about 60 minutes until double in bulk.
- Garlic butter: While the dough is resting, make the garlic butter. First smash the garlic to peel it, then mince it your favorite way (chop with a knife, grate with a microplane, my choice is to smash into a paste in a mortar and pestle with salt). Mix in salt, then parsley, fresh cracked black pepper, Italian seasoning, then mix everything into soft butter into a spreadable paste. From here, roll the butter into a little log so that you can divide it into 8 pieces easily when you form the rolls.
- After 60 minutes, lightly flour a work surface and turn the dough out onto it. Divide the dough into 8 pieces, then roll each piece into a ball. Cover the balls and allow the balls to rest for 15 minutes.
- After the balls have rested, pat each into a circle on your floured surface. Spread 1/8 of your garlic butter mixture over the dough, then roll it into a log.
- Cut through the log lengthwise to expose the garlic butter and layers of dough, then twist the dough like a 2-strand braid.
- Finish off your garlic knot by rolling the twist into a spiral, tucking the end under the roll.
- Repeat with the remaining pieces of dough.
- Place the finished knots on a parchment lined baking sheet. Cover to rise for 20 minutes.
- Preheat your oven to 375 F (190 C).
- After 20 minutes, beat the egg white with about 1 tsp of water to create an egg wash. Brush the garlic knots with the egg wash and top with extra chopped parsely if you'd like.
- Bake the knots for 20 minutes until they are golden brown and the center springs back to the touch.
Notes
- It's tempting to want to peel the potato and cut it in small pieces so that it cooks faster, but the potato will absorb too much water, making for a dough with too much hydration. Leaving the peel on but cutting the potato into quarters will allow some of the starch to leach out into the water (potato starch makes yeast happy!), without water-logging the potato.
- Potatoes are all different sizes. If your potato is slightly over the 4 oz, it will still work. If you're not sure, weigh out the 4 oz on a kitchen scale and make a little mashed potato snack from any leftovers.
- Prep Time: 30 minutes
- Additional Time: 1 hour 40 minutes
- Cook Time: 20 minutes
- Category: Breads
Nutrition
- Serving Size: 1 roll
- Calories: 227
- Sugar: 1
- Sodium: 242
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
- Cholesterol: 63