Oatmeal Knots

Submitted by Vino Girl

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

 

• Ready In: 2hrs 15mins
• Ingredients: 16
• Serves: 24

ingredients

• 1 cup oats
• 1⁄2 cup honey
• 2 tablespoons butter
• 1 1⁄2 teaspoons salt
• 2 cups boiling water
• 1 (2 1/4 teaspoon) 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.

Reviews

[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.