Oatmeal Knots

Howard L. Puckett; Lydia Degaris-Pursell; Martha Condra
CATEGORY WINNER
Sides and Salads
"I am continually looking for ways to incorporate more omega-3s and whole wheat into my diet. Making yeast breads has always been an important tradition in my family, and I enjoy working with more nutrient-rich ingredients for this part of our meal." Melissa Hinrichs, Omaha, Nebraska
Yield: 24 servings (serving size: 1 roll)
Ingredients
- 1 cup regular oats
- 1/2 cup honey
- 2 tablespoons butter
- 1 1/2 teaspoons salt
- 2 cups boiling water
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/3 cup warm water (100° to 110°)
- 1/4 cup flaxseed meal
- 3 cups whole wheat flour (about 14 1/4 ounces)
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces), divided
- Cooking spray
- 1 teaspoon water
- 1 large egg
- 1 tablespoon regular oats
- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
Preparation
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.
Lightly spoon flours into dry measuring cups; level with a knife. 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. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) 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 (85°), free from drafts, for 30 minutes or until doubled in size.
Preheat oven to 400°.
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 at 400° for 15 minutes or until golden. Cool on wire racks.
Nutritional Information
- Calories:
- 138 (18% from fat)
- Fat:
- 2.7g (sat 0.9g,mono 0.7g,poly 0.9g)
- Protein:
- 4.3g
- Carbohydrate:
- 25.6g
- Fiber:
- 2.9g
- Cholesterol:
- 13mg
- Iron:
- 1.4mg
- Sodium:
- 160mg
- Calcium:
- 22mg
Member Ratings and Reviews
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This recipe is FABULOUS....absolutely delicious. It is worth the time and effort to make your own rolls because the taste is so much better than what you buy at the store. I found the process to actually be kind of fun and relaxing - A perfect weekend project. I made the recipe pretty much as is. I did use 3 1/2 cups whole wheat and 1 cup all purpose flour (instead of 3 cups and 1 1/2 cups). And as others have said, the dough is sticky and you will likely need a little extra flour when you knead the dough.01/09/10
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These little buns are SO good! They're so incredibly soft and have the perfect hint of sweetness. I love that they're mostly whole grain, and they don't even have a strong whole grain flavour. I would definitely make these again.
The thing I hated about this dough was how insanely sticky it was. There was no way I could hand kneaded this - I threw it in the Kitchenaid for a while. And trying to cut the dough to roll into the knots was really difficult too (because it stuck to my dough knife) so I ended up with different size knots. I rolled the pieces in tons of flour before shaping them and this really helped. The only thing I did differently was to let the dough rise for about 90 minutes instead of 60.05/28/09




