Makes 24 rolls ( each roll = 4 points + )
- 1 c/ regular oats
- ½ c. honey
- 2 T. butter
- 1-½ tsp. salt
- 2 c. boiling water
- 1 package dry yeast
- ⅓ c. warm water
- ¼ c. flaxseed meal
- 3 c. whole wheat flour ( King Arthur's White Whole Wheat works well )
- 1-½ c. all-purpose flour, divided
- 1 tsp. water
- 1 egg
- 1 T. rolled oats
- 1 T. poppy seeds
( You can also make these rolls using a Kitchen Aid mixer with a dough hook)
Combine first four ingredients in a large bowl, and add 2 c. boiling water, stirring until well blended.
Cool to room temperature.
Dissolve yeast in ⅓ c. warm water. Let stand 5 minutes. Add yeast mixture to oat mixture; stir well. Stir in flaxseed.
Gradually add 3 c. whole wheat flour and 1 c. all-purpose flour to oasts mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic ( 6-8 minutes) adding remaining flour as needed to prevent dough from sticking.
Place dough in a large bowl coated with cooking spray. Turn to coat. Cover and let rise in a warm place until doubled ( about 1 hour)
Punch dough down. Cut into 24 pieces. Roll each piece into an 8" rope ( Work with one roll at a time, keeping remaining dough covered so as to prevent drying out.) Tie each rope into a single knot and place on a cookie sheet coated with spray. Repeat with remaining rolls. Cover and let rise until doubled ( about 30 minutes)
Combine 1 tsp. water with egg. Brush over each roll. Sprinkle with oats and poppy seeds. Bake at 400 degrees for 15 minutes or until golden.
from "Cooking Light"