Oatmeal Knots Recipes

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OATMEAL KNOTS



Oatmeal Knots image

From Cooking Light January/February 2008. (Sides and Salads Category Winner in Reader Recipe contest, by Melissa Hinrichs)

Provided by Vino Girl

Categories     Yeast Breads

Time 2h15m

Yield 24 serving(s)

Number Of Ingredients 16

1 cup oats
1/2 cup honey
2 tablespoons butter
1 1/2 teaspoons salt
2 cups boiling water
1 (2 1/4 teaspoon) package dry yeast
1/3 cup warm water (100F to 110F )
1/4 cup flax seed meal
3 cups whole wheat flour
1 1/2 cups all-purpose flour, divided
cooking spray
1 teaspoon water
1 egg
1 tablespoon oats
1 tablespoon poppy seed
1 tablespoon sesame seeds

Steps:

  • 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.
  • 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.
  • 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 (85F), free from drafts, for 30 minutes or until doubled in size.
  • Preheat oven to 400°F.
  • 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 for 15 minutes or until golden.
  • Cool on wire racks.

Nutrition Facts : Calories 150.6, Fat 2.9, SaturatedFat 0.9, Cholesterol 11.4, Sodium 157.5, Carbohydrate 27.9, Fiber 3.3, Sugar 6, Protein 4.8

GARLIC KNOTS



Garlic Knots image

These are delightful little savory bread knots to serve as appetizers or as accompaniments to soup or stew.

Provided by KathyP53

Categories     Quick Breads

Time 1h

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
2 lbs frozen pizza dough, thawed
1 garlic clove
1/4 teaspoon salt
1 tablespoon finely chopped flat leaf parsley
1 ounce parmigiano-reggiano cheese, finely grated

Steps:

  • Preheat oven to 400 degrees with oven racks in upper and lower thirds of oven. Lightly oil 2 large baking sheets.
  • Divide pizza dough in half. Keep half of dough covered with a clean kitchen towel. Gently roll out other half into a 10" square on a lightly floured surface with a lightly floured rolling pin. Use hand to pull corners, if dough is very elastic. Cover with a clean kitchen towel and allow to rest about 3 minutes.
  • Cut dough square in half with a pizza wheel or a sharp heavy knife, then cut each half crosswise into 15 strips (about 2/3" wide). Cover strips with clean kitchen towel.
  • Keeping remaining strips covered, gently tie each strip into a knot, pulling ends slightly to secure (if dough is sticky, dust lightly with flour) and arranging knot 1" apart in staggered rows on 1 large baking sheet. Keep knots covered with clean kitchen towel.
  • Roll out and cut remaining dough, then form into knots and arrange on second baking sheet.
  • Bake, switching position of baking sheets halfway through baking, until golden, 20-25 minutes.
  • While knots bake, mince garlic and mash to a paste with salt, then stir together with oil in a very large bowl. Immediately after baking, toss knots in garlic oil, then sprinkle with parsley and cheese and toss to coat. Serve warm or at room temperature.
  • Knots can be baked, but not coated 2 hours ahead. Reheat on a large baking sheet in a preheated 350 degree oven until hot, 3-5 minutes. Toss immediately with garlic oil and sprinkle with cheese and parsley.

PARMESAN GARLIC KNOTS



Parmesan Garlic Knots image

These garlic knots have been tried and tested over and over again.

Provided by NextScotch

Time 20m

Yield 12

Number Of Ingredients 6

1 (11 ounce) container refrigerated soft breadsticks, separated
3 tablespoons butter
3 cloves garlic, minced
1 tablespoon olive oil
kosher salt to taste
3 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Tie each breadstick in a knot; do not pull the ends through, just barely tie them up so they are sort of in a ball shape. Place on an ungreased baking sheet.
  • Bake in the preheated oven until golden brown, 11 to 13 minutes.
  • Meanwhile, combine butter, garlic, and olive oil in a small pan over medium-low heat. Cook until butter has melted, then stir to combine flavors.
  • Remove knots from the oven and transfer to a medium or large bowl. Pour garlic mixture over top and toss to combine.
  • Plate the knots and pour any remaining liquid and garlic over top. Sprinkle with Parmesan cheese and salt.

Nutrition Facts : Calories 115.2 calories, Carbohydrate 13 g, Cholesterol 8.7 mg, Fat 5.7 g, Fiber 0.3 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 233 mg, Sugar 1.4 g

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