Oatmeal Knots
Discover the perfect blend of wholesome and artisanal baking with these Oatmeal Knots, a show-stopping recipe that transforms simple ingredients into golden, tender rolls. Featuring the hearty goodness of quick oats softened in boiling water, these knots are enriched with whole milk, honey, and butter for a subtle sweetness and rich flavor. Carefully kneaded and shaped into charming knots, the dough rises to create light, fluffy interiors with a beautiful exterior shine thanks to a brushed egg wash. Optional sesame seeds add a nutty crunch, while baking yields a delightfully golden finish. With just 20 minutes of prep time and minimal effort, these warm, inviting rolls are perfect for pairing with soups, salads, or as a standalone snack. Whether for a cozy family meal or impressing guests, this recipe captures rustic elegance with every bite.
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Recipe Information
Ingredients
- 1 cup Quick oats
- 1 cup Boiling water
- 0.25 cup Whole milk
- 3 tablespoons Unsalted butter
- 3 tablespoons Honey
- 2.25 teaspoons Active dry yeast
- 3.25 cups All-purpose flour
- 1 teaspoon Salt
- 1 Egg (beaten, for egg wash)
- 2 tablespoons Sesame seeds (optional)
Instructions
In a medium bowl, combine the quick oats and boiling water. Stir well and let sit for 5 minutes to soften the oats.
In a small saucepan, warm the milk over low heat until just lukewarm. Add the butter and honey and stir until the butter melts. Allow the mixture to cool until warm, not hot.
In a large mixing bowl, combine the softened oats, the milk mixture, and the yeast. Stir until combined and let sit for 5 minutes to activate the yeast.
Gradually add the all-purpose flour and salt to the wet ingredients. Mix until the dough begins to come together. If the dough is sticky, add a little more flour, 1 tablespoon at a time.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook and knead for 5-7 minutes.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Punch down the dough and divide it into 12 equal pieces. Roll each piece into a 10-inch rope and tie into a knot. Tuck the ends of the knot under the dough to secure.
Place the knots on a parchment-lined baking sheet, spaced slightly apart. Cover with a towel and let rise for 30 minutes.
Preheat the oven to 375°F (190°C). Brush the knots with the beaten egg and sprinkle with sesame seeds if desired.
Bake for 18-20 minutes or until the knots are golden brown. Remove from the oven and let cool on a wire rack before serving.
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.8 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
