Oatmeal Knots

From Cooking Light January/February 2008. (Sides and Salads Category Winner in Reader Recipe contest, by Melissa Hinrichs)

• Ready In: 2 hrs 15 mins
• Serves: 24

Ingredients

• 1  cup oats
• 1⁄2 cup honey
• 2  tablespoons butter
• 1 1⁄2 teaspoons salt
• 2  cups boiling water
• 1 (2 1/4teaspoon) package dry yeast
• 1⁄3 cup warm water (100F to 110F )
• 1⁄4 cup flax seed meal
• 3  cups whole wheat flour
• 1 1⁄2 cups all-purpose flour, divided
•  cooking spray
• 1  teaspoon water
• 1  egg
• 1  tablespoon oats
• 1  tablespoon poppy seed
• 1  tablespoon sesame seeds

Directions

1. Combine the first 4 ingredients in a large bowl, and add 2 cups boiling water, stirring until well blended. Cool to room temperature.
2. Dissolve yeast in 1/3 cup warm water in a small bowl; let stand 5 minutes.
3. Add yeast mixture to oats mixture; stir well.
4. Stir in flaxseed meal.
5. Gradually add 3 cups whole wheat flour and 1 cup all-purpose flour to oats mixture; stir until a soft dough forms.
6. 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).
7. 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.
8. Punch dough down, and let rest for 5 minutes.
9. Divide dough in half; cut each half into 12 equal portions.
10. 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.
11. Place each roll on a baking sheet coated with cooking spray.
12. 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.
13. Preheat oven to 400°F.
14. Combine 1 teaspoon water and egg in a small bowl; brush egg mixture over rolls.
15. Combine 1 tablespoon oats, poppy seeds, and sesame seeds; sprinkle evenly over rolls.
16. Bake for 15 minutes or until golden.
17. Cool on wire racks.