Oatmeal Knots

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