Potato Rosemary Knots
TOTAL 1 HR, 55 MIN SERVES 12 SUBMITTED BY ANTHONY THEOBALD
1½ tsp. instant yeast
1 cup plus 2 Tbsp. warm
water (120°F to 130°F)
3 cups bread flour
½ cup instant mashed potato flakes 2 Tbsp. nonfat dry milk powder 1 Tbsp. sugar
1 tsp. dried rosemary, crushed (or
1 Tbsp. snipped fresh rosemary) 1 tsp. salt
2 Tbsp. olive oil
1 Tbsp. cornmeal
1 Tbsp. butter, melted
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 temperature until doubled in size, 30 to 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 rope; tie into a knot. Arrange knots 2 inches apart on prepared baking sheet. Let rise at room temperature, covered, until doubled in size, about 30 minutes.
4. Preheat oven to 375°F. Brush knot tops with melted butter. Lightly sprinkle with flaky salt and if desired, fresh rosemary. Bake until golden brown, 15 to 20 minutes.
PER KNOT: 156 CAL; 3G FAT (1G SAT); 5G PRO;
26G CARB (1G FIBER, 1G SUGARS); 220MG SODIUM