Potato Rosemary Knots

(from castro15’s recipe box)

Categories: Pizza/Flatbread


  • 1 1/2 tsp instant yeast
  • 1 cup plus 2 tbsp. warm water
  • 3 cups bread flour
  • 1/2 cup instant mashed potato flakes
  • 2 tbsp. dry milk powder
  • 1 tbsp. sugar
  • 1 tsp dried rosemary, crushed
  • 1 tsp salt
  • 2 tbsp. olive oil
  • 1 tbsp. cornmeal
  • 1 tbsp. butter, melted
  • Flaky salt


  1. Dissolve yeast in warm water in a small bowl. Stir together bread flour, potato flakes, milk powder, sugar, rosemary, and salt in a large bowl of a stand mixer. Add yeast mixture and oil. Mix with dough hook at low speed until dough is smooth and elastic and leaves sides of bowl, about 8 minutes, stirring in an additional 1 to 2 tbsp. water if dough seems dry.

  2. Lightly oil a large bowl. Add dough and turn to coat with oil. Cover with a damp cloth and let rise at room temp until doubled in size, 30-40 minutes.

  3. Lightly grease a baking sheet and dust with cornmeal. Punch dough down on a work surface, then divide into 12 equal pieces. Roll each into a 10-inch ripe; tie into a knot. Arrange knots 2 inches apart on prepared baking sheet. Let rise at room temp, covered, until doubled in size, about 30 minutes.

  4. Preheat oven to 375. Brush knot tops with melted butter. Lightly sprinkle with flaky salt and fresh rosemary. Bake until golden brown, 15-20 minutes.

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