Garlic Chive Mashed Potato Knot Rolls
Soft, pillowy dinner rolls infused with roasted garlic, creamy mashed potatoes, and fresh chives. The mashed potatoes add moisture and subtle earthiness while the garlic mellows during cooking into a sweet, savory backbone. Perfect for weeknight dinners or holiday tables. This version ties the dough into rustic knots for visual appeal and uses both white whole wheat and all-purpose flours for balanced texture and nutrition.
Ingredients
- ¼ cup warm water, 105-115 F
- ¼ teaspoon sugar
- 1 package active dry yeast, 2 1/4 teaspoons
- 3 tablespoons butter
- 1 medium clove garlic, finely chopped
- ½ cup warm whole milk, 105-115 F
- ½ cup mashed potatoes, room temperaturemashed cauliflower1:1lower carb
note: texture slightly less tender
- ¼ cup fresh chives, finely chopped
- 1 egg
- 1 ½ teaspoons salt
- 1 ½ cups white whole wheat flour
- 1 ¾ cups all-purpose flourbread flour1:1chewier crumb
high
- 2 tablespoons butter, melted
- 1 tablespoon fresh chives, finely chopped
Instructions
- 1
Combine warm water, sugar, and yeast in small bowl; let stand 10 minutes until foamy.
- 2
Melt 3 tablespoons butter in skillet over medium heat; add garlic and cook 1 minute until softened, stirring constantly.
- 3
In large bowl, whisk together milk, mashed potatoes, 1/4 cup chives, egg, salt, and garlic mixture until blended.
- 4
Stir yeast mixture into milk mixture.
- 5
Stir in white whole wheat flour and 1 3/4 cups all-purpose flour until soft dough forms; add more flour gradually as needed.
- 6
Knead on lightly floured surface 10 minutes until smooth and springy.
- 7
Place in buttered bowl, turning to coat all sides; cover loosely with plastic wrap.
- 8
Let rise in warm place 1 hour until doubled; dough ready when indentation remains when touched.
- 9
Line 2 cookie sheets with parchment paper; gently deflate dough with fist.
- 10
Divide dough in half; cut each half into 8 pieces.
- 11
Roll each piece into 12-inch rope; loosely tie into knot without pulling tight.
- 12
Cover with lightly sprayed plastic wrap; let rise 30 minutes until doubled.
- 13
Heat oven to 375 degrees F; bake one sheet at a time, leaving other covered, 18 to 20 minutes until light brown.
- 14
Brush with melted butter; sprinkle with 1 tablespoon chives.
- 15
Serve warm or cooled.
Tips
Ensure yeast water and milk are between 105-115 F; too hot kills yeast, too cold slows activation. Test with instant-read thermometer for precision.
Knots should be tied loosely and not pulled tight; the dough needs room to expand during second rise and baking to achieve tender texture.
Mashed potatoes must be at room temperature to avoid killing yeast when mixed; make ahead and cool completely before use.
Good to Know
Keep cooled rolls in airtight container at room temperature up to 2 days, or frozen in freezer bag up to 1 month. Thaw at room temperature; warm in 325 F oven 10-15 minutes before serving.
Prepare dough through first rise 1 day ahead; refrigerate overnight covered. Shape next morning and complete second rise; bake as directed. Alternatively, form knots and freeze on tray before second rise; bake from frozen, adding 5-7 minutes to bake time.
Serve warm alongside roasted chicken, beef, or soup. Excellent for weekend brunches with butter and jam, or dinner rolls with simple meals.
Common Mistakes
Do not use yeast water hotter than 115 F to avoid killing yeast culture.
Do not pull knots tight to avoid dense, tough rolls that cannot expand properly.
Do not skip the poke test after first rise; under-risen dough yields compact rolls.
Do not overbake; remove rolls when light brown to maintain soft interior.
Substitutions
Dairy-Free Swaps
General Alternatives
note: texture slightly less tender
FAQ
Can I make these without the mashed potatoes?
Yes, but rolls will be less moist and tender. Replace with equal amount lukewarm whole milk or water, though you lose the subtle potato flavor and improved shelf-life. Reduce all-purpose flour slightly to compensate for lost moisture.
What if my dough doesn't rise enough during the first rise?
Dough rises best in warm, draft-free environments (70-75 F). If your kitchen is cool, place dough in off oven with light on, or use a proofing box. If already past 1.5 hours and not doubled, proceed to shaping; second rise may compensate.
How long can I keep baked rolls and can I freeze them?
Baked rolls stay soft 2 days in airtight container at room temperature. Freeze up to 1 month in freezer bag; thaw at room temperature 1-2 hours or warm directly in 325 F oven for 10-15 minutes for fresher taste.