Recipe by Vino Girl
From Cooking Light January/February 2008. (Sides and Salads Category Winner in Reader Recipe contest, by Melissa Hinrichs)
Top Review by wicked cook 46
EXCELLENT roll. I used ground flax seed which I am not sure if it is the same as flax seed meal but they still turned out GREAT. This is not a light airy roll but still so good and a keeper for me. Would be great with homemade baked beans or another hearty meal.You can really taste the honey. YUM. I did this for the "My 3 chefs"contest. Thanks for sharing. BTW they are just as good the next day. I have made some roll recipes that were good while fresh from the oven but ended up in the compost the next day . I also lowered the temp of the oven to 325.
- 236.59 ml oats
- 118.29 ml honey
- 29.58 ml butter
- 7.39 ml salt
- 473.18 ml boiling water
- 11.09 ml package dry yeast
- 78.07 ml warm water (100F to 110F )
- 59.14 ml flax seed meal
- 709.77 ml whole wheat flour
- 354.88 ml all-purpose flour, divided
- cooking spray
- 4.92 ml water
- 1 egg
- 14.79 ml oats
- 14.79 ml poppy seed
- 14.79 ml sesame seeds
Directions See How It's Made
- Combine the first 4 ingredients in a large bowl, and add 2 cups boiling water, stirring until well blended. Cool to room temperature.
- Dissolve yeast in 1/3 cup warm water in a small bowl; let stand 5 minutes.
- Add yeast mixture to oats mixture; stir well.
- Stir in flaxseed meal.
- Gradually add 3 cups whole wheat flour and 1 cup all-purpose flour to oats mixture; stir until a soft dough forms.
- Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
- Punch dough down, and let rest for 5 minutes.
- 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 edge of roll.
- Place each roll on a baking sheet coated with cooking spray.
- Cover with plastic wrap coated with cooking spray; let rise in a warm place (85F), free from drafts, for 30 minutes or until doubled in size.
- Preheat oven to 400°F.
- Combine 1 teaspoon water and egg in a small bowl; brush egg mixture over rolls.
- Combine 1 tablespoon oats, poppy seeds, and sesame seeds; sprinkle evenly over rolls.
- Bake for 15 minutes or until golden.
- Cool on wire racks.