Whole Wheat Knots & Week's Menu Plan

I've found it: my favorite rolls.  When my husband was working late one night, I realized I would have more time than usual before we had dinner.  So as soon as I got home from work, I got busy making these rolls.  Normally, these rolls would be near-impossible to make on our typical weeknight because they require a bit more time for steps like cooling the oats mixture and letting the dough rise (twice).  The majority of the time is hands-off, so if happen to have the chance, it is so, so worth it.

I couldn't believe how unbelievably light these knots tasted even though they're chock full of good for you ingredients like whole wheat flour, oats and flaxseed.  I had 2 right out of the oven because they were just that good.  Also, when I toasted one the next morning, it tasted a lot like a bagel! We've had them toasted for breakfast, as a sandwich bun, and served as a side dish for dinner and loved them each way.  I was originally going to brush them in a butter garlic topping which I think would still be wonderful.  I can promise I'll be making these again!


Whole Wheat Knots
Taken from: A Hint of Honey
Makes 16-24 rolls (I believe I made 20

• 1 cup old-fashioned oats
• 1/4 cup honey
• 2 Tbsp. butter
• 1 1/2 tsp. salt
• 2 cups boiling water
• 1 package (2 1/4 tsp.) active dry yeast
• 1/3 cup warm water (100-110 F)
• 1/4 cup flaxseed meal
• 4 cups white whole wheat flour
• 1 Tbsp. gluten (optional)
• Approx. 1/2 cup all-purpose flour 
• 1 large egg, whisked + 1 tsp. water (optional, I omitted)
• 1 Tbsp. rolled oats (optional, I omitted)
• 1 Tbsp. poppy seeds (optional, I omitted)
• 1 Tbsp. sesame seeds  (optional, I omitted)

1. Combine the first 4 ingredients in a large bowl, and add 2 cups boiling water, stirring until well blended. Cool to room temperature (I stuck mine in the freezer which took about 10-15 minutes to cool).
2. Dissolve yeast in 1/3 cup warm water in a small bowl; let stand 5 minutes. Add yeast mixture to cooled oats mixture; stir well. Stir in flaxseed meal.
3. Gradually add 4 cups whole wheat flour to oats mixture; stir until a soft dough forms. Knead about 1 minute and then let dough rest for 20 minutes.  Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes by hand, 5-6 minutes by stand mixer); add enough of all-purpose flour to prevent dough from sticking to hands (dough will feel tacky).
4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, approx. 60 minutes 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.
5. Divide dough in half; cut each half into 8-12 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, free from drafts, for 30-60 minutes or until doubled in size.
6. Preheat oven to 400 F.
7. Optional step: Combine water and egg in a small bowl; brush egg mixture over rolls. Combine oats, poppy seeds, and sesame seeds; sprinkle evenly over rolls.
8. Bake in preheated oven for 10-15 minutes or until golden. Cool on wire racks.

Week's Menu Plan

Sunday: Thai Chicken & Noodles
Monday: Cod with Coconut Curry Sauce, quinoa and roasted cauliflower
Tuesday: Southwest Sweet Potato & Black Bean Hash
Wednesday: Sweet & Sticky Chicken Breasts, Mashed Turnips & Potatoes, steamed broccoli
Thursday: Skirt Steak Salad with sauteed asparagus
Friday: out