January 9, 2011

Oatmeal Knots

This is another Cooking Light recipe that I had marked to try. (Nearly any bread recipe gets flagged in my magazines since that is one of my favorite areas of baking.) These are slightly sweeter rolls due to the honey and taste best slightly warmed after a few days to keep them soft.

Note: I had to use more flour than called for in the recipe due to the stickiness of the dough.

Oatmeal Knots
1 cup oats
1/2 cup honey
2 Tbsp. butter
1 1/2 tsp. salt
2 cups boiling water
2 1/4 tsp. dry yeast
1/3 cup warm water
1/4 cup flaxseed meal
3 cups wheat flour
1 1/2 cups white flour
1 tsp. water
1 egg
1 Tbsp. oats
1 Tbsp. poppy seeds
1 Tbsp. sesame seeds

Combine the first four ingredients together, and add 2 cups boiling water. Stir until blended. Set aside, and cool to room temperature.

Dissolve yeast into 1/3 cup warm water. Let stand 5 minutes. Add yeast mixture to oat mixture. Stir well, and add flaxseed meal. Gradually add wheat flour and 1 cup white flour. Stir until a soft dough forms. Knead until a smooth dough forms, adding more flour as needed.

Place dough in a large bowl coated with non-stick spray, and cover with plastic wrap. Let dough rise until doubled, about one hour. Punch down dough, and let rest 5 minutes.

Divide dough in half. Cut each half into 12 equal portions. Working with one portion at at time, shape each portion into an 8-inch rope. Twist each rope into a knot, and place on a lined baking sheet. Continue with remaining dough. Cover with plastic wrap coated with cooking spray, and let rise for 30 minutes or until doubled.

Meanwhile, preheat oven to 400ºF. Combine 1 tsp. water with egg to make an egg wash. Combine 1 Tbsp. oats with poppy and sesame seeds. Brush each roll with the egg wash, and then sprinkle rolls evenly with seeds. Bake 15 minutes or until golden Makes 24 rolls.

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