Oatmeal Knots

Ingredients

• 2 tablespoons butter 
• 2.3 teaspoons yeast dry
• 1 large eggs 
• 0.3 cup ground flaxseed 
• 6.8 ounces flour all-purpose divided
• 0.5 cup honey 
• 1 cup rolled oats 
• 1 tablespoon rolled oats 
• 1 tablespoon poppy seeds 
• 1.5 teaspoons salt 
• 1 tablespoon sesame seed 
• 0.3 cup water (100° to 110°)
• 1 teaspoon water 
• 2 cups water boiling
• 14.3 ounces flour whole wheat

Equipment

• bowl
• baking sheet
• oven
• knife
• plastic wrap
• measuring cup

Directions

1. Combine the first 4 ingredients in a large bowl, and add 2 cups boiling water, stirring until well blended. Cool to room temperature.
2. Dissolve yeast in 1/3 cup warm water in a small bowl; let stand 5 minutes.
3. Add yeast mixture to oats mixture; stir well. Stir in flaxseed meal.
4. 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).
5. 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.
6. 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.
7. 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.
8. Preheat oven to 40
9. Combine 1 teaspoon water and egg in a small bowl; brush egg mixture over rolls.
10. Combine 1 tablespoon oats, poppy seeds, and sesame seeds; sprinkle evenly over rolls.
11. Bake at 400 for 15 minutes or until golden. Cool on wire racks.