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




