These Knotted Potato Rolls are seriously out of this world! They are just perfection….golden buttery and pillowy soft! They are a decedent, special occasion roll at our house. Perfect for your upcoming Thanksgiving and Christmas dinners.
I love this fun knotted shape, but you can absolutely roll them into the crescent shape if you would prefer. I demonstrate that technique for crescent dinner rolls here. You would just divide the dough into 3 parts and then roll out into circles. That is probably my favorite way to shape dinner rolls, but I do think this knotted shape is unique for a change. Either way they taste fantastic and your family and friends will love them.
If you decide to make the knotted shape, don’t worry about getting them all perfect. The knots are kind of messy but trust me they will be wonderful! You roll the dough into a rectangle and then fold in half. You can butter the dough first and then fold if you want. I usually don’t because I don’t really think the extra butter is needed and I personally like to butter them when I eat them. The original recipe does call for it and people do say “every thing is better with butter”, so deicide for yourself!
Tools used for this Knotted Potato Rolls recipe
- Mat for rolling out the dough
- Rolling PIn- classic or French (I use both but French style is pictured below)
- Pizza cutter
- Baking Sheet with cover for raising
My family absolutely loves these rolls. They really are met in your mouth amazingly good. Probably thanks to the butter in the dough! Enjoy!!
Try serving these with Raspberry Butter.
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Knotted Potato Rolls
Ingredients
- 3 cups milk (I use 1 or 2%)
- 3/4 cup sugar
- 3/4 cup butter (I use salted)
- 1 cup potato flakes
- 1 Tablespoon salt
- 4 large eggs room temperature
- 1 Tablespoon instant yeast
- 7–8 Cups all-purpose flour
- 1/2 cup butter very soft (optional)
Instructions
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In a small sauce pan add milk over medium heat. You want to scald the milk, not boil it. So when little bubbles and foam begins to form around the edge of the pan (a “skin” might also form on the top) then remove from heat.
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In a stand mixer or large bowl. Add sugar, butter, potato flakes and salt. Add scalded milk once removed from heat and stir well. Let cool to luke warm, about 120-125 degrees if you have a candy thermometer. You don’t want this to be too hot when you add your yeast!
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Add yeast and then eggs and stir again. Add in flour a little at a time, only add as much flour as you need! Different brands of flour make it so the amount will vary. The dough will be very loose and may look shaggy, this is okay! My batter is still fairly sticky at this stage. I add more flour later if I need to.
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Cover the bowl with a towel and let rise for 1 hour.
- Roll out in a rectangle and cover with softened butter, if you want (I don’t usually do this but it is the original recipe). Fold over and cut into 1-inch strips (see picture). Knot rolls and put onto cookie sheet (12 rolls to sheet).
- Let rise until double in size about an hour or two, depending on the warmth of your kitchen.
- Bake in a 350 degree preheated oven for 15-20 minutes.
Recipe Source: Adapted from Your Cup of Cake
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