Oatmeal Knots

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"