Oatmeal Knots

Yield: 24 rolls     (serving size: 1 roll)

1 cup regular oats

1/2 cup honey

2 tbsp. honey

1 1/2 tsp. salt

2 cups boiling water

1 pkg. dry yeast (about 2 1/4 tsp.)

1/3 cup warm water (100-110 degrees)

1/4 cup flaxseed meal

3 cups whole wheat flour (about 14.25 oz.)

1 1/2 cups all-purpose flour (about 6.75 oz.), divided

cooking spray

1 tsp. water

1 large egg

1 tbsp. regular oats

1 tbsp. poppy seeds

1 tbsp. sesame seeds

  1. Combine first (4) ingredients in a large bowl and add 2 cups boiling water, stirring until well blended. Cool to room temperature (72 degrees).
  2. In a small bowl, dissolve yeast in 1/3 cup warm water; let stand 5 minutes (elevate yeast mixture over a smaller bowl of steamy hot water to maintain warmth if needed). Add yeast mixture to oat mixture; stir well. Stir in flaxseed meal.
  3. Lightly spoon flours into dry measuring cups; level with knife. Gradually add 3 cups whole wheat flour and 1 cup all-purpose flour to oat mixture; stir until soft dough forms. Turn dough out onto lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining all-purpose, 1 tbsp. at a time, to prevent dough from sticking to hands (dough will feel tacky).
  4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough). Punch dough down; let rest 5 minutes.
  5. Divide dough in half; cut each half into (12) equal portions. Working with one portion at a time (cover remaining dough to prevent from drying), shape each portion into an 8-inch rope. Tie each rope into a single knot; tuck top end of rope under bottom edige of roll. Place each roll on baking sheet coated with cooking spray. Cover with plastic wrap coated with cooking spray; let rise in warm place (85 degrees), free from drafts, for 30 minutes or until doubled in size.
  6. Preheat oven to 400 degrees.
  7. Combine 1 tsp. water and egg in a small bowl; brush egg mixture over rolls. Combine 1 tsp. oats, poppy seeds and sesame seeds; sprinkle evenly over rolls. Bake at 400 degrees for 15 minutes or until golden. Cool on wire racks.

CALORIES 138 (18% from fat ); FAT 2.7g (sat. fat 0.9g); CHOL 13mg; SOD 160mg; CARB 25g; FIBER 2.9g; PROTEIN 4.3g

from Cooking Light magazine, January 2008

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