Honey Twists

Cooking Light
1 1/2 dozen (serving size: 1 twist)


+ Add To Shopping List
3/4 cup regular oats
3/4 cup boiling water
1/2 cup 1% low-fat milk
1/4 cup honey
1 teaspoon salt
2 teaspoons olive oil
1 package dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
1/4 cup warm water (100° to 110°)
2 3/4 cups bread flour, divided
1/2 cup whole-wheat flour
1/4 cup yellow cornmeal
Cooking spray
1 tablespoon water
1 large egg white


Combine oats and boiling water in a bowl; let stand 5 minutes. Stir in milk, honey, salt, and oil.

Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in oat mixture. Lightly spoon flours into dry measuring cups; level with a knife. Combine 2 1/2 cups bread flour, whole-wheat flour, and cornmeal, and gradually add to yeast mixture, stirring until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place the dough in a bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; let rest 10 minutes.

Preheat oven to 375°.

Divide dough into 18 equal portions. Roll into 18 (10-inch-long) strips; fold in half from end to end. Pick up both ends of each strip; twist. Pinch ends together to seal. Place twists 1/2 inch apart on a baking sheet coated with cooking spray; let rise 30 minutes. Combine 1 tablespoon water and egg white; brush over twists. Bake at 375° for 12 minutes. Serve warm.

Created date

June 2000

Nutritional Information

Calories 132
Caloriesfromfat 9 %
Fat 1.3 g
Satfat 0.2 g
Monofat 0.5 g
Polyfat 0.3 g
Protein 4.2 g
Carbohydrate 25.9 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 138 mg
Calcium 15 mg