Yeast Breads: Oat 'n Wheat Knots

The fun shape of these rolls makes this recipe ideal to get your kids interested in baking. My boys love shaping these, tying them in knots, and baking them up to eat immediately from the oven. The oat and wheat germ give them a fantastic texture, while the all purpose flour keeps them light and fluffy.


Ingredients


3 cups all purpose flour
½ cup rolled oats
¼ cup wheat germ
¼ cup sugar
1 tsp salt
1¼ tsp bread machine or quick rise yeast
1 cup milk
3 tbsp butter
1 egg


Preparation


These are not at all difficult to make, especially since we're using quick rise yeast instead of traditional yeast. Place all ingredients in a large bowl and mix until you have a loose dough. Turn this loose dough out onto a floured surface and knead until the dough is soft and elastic, about 5 minutes.


Put the dough in an oiled bowl and cover with a damp tea towel. Set aside to rise until doubled in size. This will take about 60 minutes. Punch down the risen dough to remove all air bubbles.


Divide dough into 12 pieces. Roll each piece out into a rope that is about 6 inches long. Tie up each rope into a small knot. Arrange the knots on a prepared baking sheet. Cover and set aside to rise until doubled in size, about 45 minutes.


Heat oven to 375°F. Bake for 20 minutes, until knots are golden brown and sound hollow when tapped.


Serve immediately or store in an airtight container for up to a week.