Garlic Dill Potato Knot Rolls

Steps

1. Prepare first: mince the garlic and divide it in half; chop the dill and divide it into two-thirds for the dough and the remaining third for the topping.
2. Put the potato in a small pot, cover with extra tap water, and simmer until very tender, about 15 minutes. Drain well (discard the cooking water), mash until smooth, and let cool to lukewarm, about 15 minutes.
3. In a large bowl, whisk the bread flour, instant yeast, sugar, salt and thyme.
4. Add the mashed potato, the lukewarm water, the olive oil, half of the garlic and two-thirds of the dill. Stir into a shaggy dough.
5. Knead by hand on a lightly floured counter for 8 to 10 minutes, until smooth, slightly tacky and elastic. This dough is about 42% added hydration (about 70% counting the potato's moisture) and about 1.9% salt.
6. Cover the bowl and let the dough rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
7. Line a baking sheet with parchment. Divide the dough into 12 equal pieces of about 80 g, roll each into a 9-inch rope and tie it into a loose knot, tucking the ends underneath. Space the knots on the sheet.
8. Cover and proof at about 75°F (24°C) for 35 to 45 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
9. Bake for 18 to 22 minutes, until golden brown and the center of a roll reads 190–200°F (88–93°C).
10. While the rolls bake, melt the butter in a small pan over low heat with the remaining half of the garlic for 1 minute, then stir in the remaining third of the dill.
11. Brush the hot rolls with the garlic-dill butter right away, then cool on a rack for at least 15 minutes before serving.