Oatmeal Knots

  • daynanr Posted: 11/17/08
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    Outstanding! I used olive oil versus butter, and used 2 Tbsp less honey. Quite a few steps, but worth it!

  • CookingwithLove Posted: 04/06/09
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    I like to make different breads and these rolls have become a staple in my freezer. They have a nice texture for being so healthy. Their shape, flavor and topping impress guests as well. I recommend them.

  • cindyc27 Posted: 02/13/09
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    This recipe is wonderful just as it is! I've shared the recipe with friends and everyone has enjoyed them. They also freeze very well.

  • Wolfie79 Posted: 12/04/08
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    For a healthy food, this was a WONDERFUL and addictive roll! I would absolutely make it again. No alterations were necessary, but I think that next time I might use a bit more honey. Mmm...

  • tastan Posted: 02/02/09
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    Very good and easy to make. The knots look nice, but if you are looking to save time (agree with other reviewer that have to be a little careful making them b/c dough is sticky), simple round rolls work well, too. Also, you make half of the recipe without any problems.

  • eatmedelicious Posted: 05/28/09
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    These little buns are SO good! They're so incredibly soft and have the perfect hint of sweetness. I love that they're mostly whole grain, and they don't even have a strong whole grain flavour. I would definitely make these again. The thing I hated about this dough was how insanely sticky it was. There was no way I could hand kneaded this - I threw it in the Kitchenaid for a while. And trying to cut the dough to roll into the knots was really difficult too (because it stuck to my dough knife) so I ended up with different size knots. I rolled the pieces in tons of flour before shaping them and this really helped. The only thing I did differently was to let the dough rise for about 90 minutes instead of 60.

  • chris08226 Posted: 01/09/10
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    This recipe is FABULOUS....absolutely delicious. It is worth the time and effort to make your own rolls because the taste is so much better than what you buy at the store. I found the process to actually be kind of fun and relaxing - A perfect weekend project. I made the recipe pretty much as is. I did use 3 1/2 cups whole wheat and 1 cup all purpose flour (instead of 3 cups and 1 1/2 cups). And as others have said, the dough is sticky and you will likely need a little extra flour when you knead the dough.

  • LauraM13 Posted: 04/28/10
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    What is the best way to freeze these for future use?

  • kdfoodE Posted: 09/17/10
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    Good texture, freezes well, great sliced in half for turkey sandwiches!

  • bascabaker Posted: 01/23/11
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    here's a French professional baking tip to aid with the sticky aspect of the dough: mix the dough as directed, but less 1 cup of the whole wheat flour. Cover, and let the dough rest 30 minutes (this is called an "autolyse")...lets the flours/grains absorb as much of the liquid as possible. After the rest, continue blending in the remaining flour - cuts down on additional flour needed.

  • CourtneyGould Posted: 06/03/13
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    This recipe is awesome! I am a novice baker and they turned out great! I sprinkled some sea salt on top with the seeds and oats. Yum!

  • BOBSKASS Posted: 12/20/12
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    Easy to make, good texture. Freeze well. Freeze on cookie sheet then wrap in tea towel and put into freezer bag. Thaw in towel. This eliminates any moisture you get from thawing.

  • allilou Posted: 07/15/12
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    I love these! I tweaked them to be vegan-friendly. Check out my blog post! http://frascal.com/2012/07/12/oatmeal-knots/

  • bentelq8 Posted: 03/08/12
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    i did it it was ok the dough was hard to work with so i leave it as regular rolls i posted pic in my arabic blog http://www.aklati.co/?p=3873

  • seaside725 Posted: 03/20/14
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    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.

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