Excellent! This recipe does take time to make, but the knots were worth every minute. I used my kitchen aid to kneed the dough and I flour my hands while rolling to make it a little easier. My entire family (men included) loved these knots. I will make this a regular bread for my brunches.
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
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- Calories: 138
- Calories from fat: 18%
- Fat: 2.7g
- Saturated fat: 0.9g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.9g
- Protein: 4.3g
- Carbohydrate: 25.6g
- Fiber: 2.9g
- Cholesterol: 13mg
- Iron: 1.4mg
- Sodium: 160mg
- Calcium: 22mg
- 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
- 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.
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Oatmeal Knots Recipe at a Glance
- COURSE: Breads
- CONVENIENCE: Entertaining, Gifts, Kid-Friendly, Make-Ahead, Portable/Picnic
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Meatless, Low Saturated Fat
- COOKING METHOD: Bake
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light