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Howard L. Puckett; Lydia Degaris-Pursell; Martha Condra Photo by: Howard L. Puckett; Lydia Degaris-Pursell; Martha Condra

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

Cooking Light JANUARY 2008

  • 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • 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
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Oatmeal Knots recipe

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