Howard L. Puckett; Lydia Degaris-Pursell; Martha Condra
Yield
24 servings (serving size: 1 roll)

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

How to Make It

Step 1

Combine the first 4 ingredients in a large bowl, and add 2 cups boiling water, stirring until well blended. Cool to room temperature.

Step 2

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.

Step 3

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).

Step 4

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.

Step 5

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.

Step 6

Preheat oven to 400°.

Step 7

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.

Chef's Notes

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.

Ratings & Reviews

seaside725's Review

BOBSKASS
March 20, 2014
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.

BrittanyMeinke's Review

Wolfie79
January 02, 2014
N/A

CourtneyGould's Review

allilou
June 03, 2013
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's Review

bascabaker
December 20, 2012
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's Review

LauraM13
July 15, 2012
I love these! I tweaked them to be vegan-friendly. Check out my blog post! http://frascal.com/2012/07/12/oatmeal-knots/

bentelq8's Review

kdfoodE
March 08, 2012
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

bascabaker's Review

CookingwithLove
January 23, 2011
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.

kdfoodE's Review

eatmedelicious
September 17, 2010
Good texture, freezes well, great sliced in half for turkey sandwiches!

LauraM13's Review

bentelq8
April 28, 2010
What is the best way to freeze these for future use?

chris08226's Review

cindyc27
January 09, 2010
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.