pat's Recipe

Garlic and Rosemary Knots

Category: BREADS

3/4 cup olive oil
3 Tbsp chopped fresh rosemary
2 cloves garlic, finely chopped
2 tsp salt
1/2 tsp freshly ground pepper
flour for work surface
1 recipe Potato Rolls dough (recipe below)

Potato Rolls Recipe
2 small russet potatoes, peeled and cut into
2-inch pieces
2 pkgs active dry yeast
2 Tbsp sugar, plus a pinch
1 cup buttermilk, room temp
6 Tbsp butter, melted and cooled, plus more
for bowl and plastic wrap
4 tsp salt
5 1/2 to 6 1/2 cups bread flour, plus more
for work surface


1. Place potatoes in a medium saucepan;
cover with cold water. Bring to a boil; reduce to a simmer. Cook until knife-tender, about 15 minutes. Drain, reserving 1/2 cup of the liquid. Mash potatoes; set aside.
2. Cool reserved liquid to 120F. In the detached bowl of an electric mixer, whisk liquid, yeast, and pinch of sugar. Set aside until mixture is foamy, about 6 minutes.
3. Attach bowl to electric mixer fitted with the dough-hook attachment. On low, add remaining sugar, reserved potatoes, buttermilk, 4 Tbsp butter, and salt. Gradually add enough flour to make a slightly sticky dough. Knead dough until smooth, about 2 minutes. Brush a mixing bowl with butter. Place dough in bowl, cover bowl with buttered plastic wrap. Set aside to rise until doubled, 1 to 1 1/2 hrs.

Heat oven to 375F. In a small bowl combine olive oil, rosemary, garlic, salt, and pepper. Line two large baking sheets with parchment, and set aside.
Working on a floured work surface, cut dough into 24 2-ounce portions. Roll each to an 11-inch length. Dip each in oil mixture; tie into a knot. Place knots at least 1 1/4-in apart on prepared baking sheets. Cover with plastic wrap; set aside to rise until dough does not spring back when pressed with a finger, about 20 minutes. Bake until golden, about 20 minutes. Cool on a wire rack 5 minutes before serving.

makes 24