1 C. regular oats
1/2 C. honey (or agave nectar for vegan)
2 T. butter
1 1/2 t. salt
2 C. boiling water
1 package dry yeast
1/3 C. warm water (100-110 degrees)
1/4 C. flaxseed meal (wheat bran or wheat germ is good too)
3 C. whole wheat flour
1 1/2 C. all-purpose flour, divided
1 t. water
1 large egg (or use soy milk powder + water to make wash)
1 T. regular oats
1 T. poppy seeds
1 T. sesame seeds
Combine the first 4 ingredients in a large bowl, and add 2 cups boiling water, stirring until well blended. Cool to room temperature.
Dissolve yeast in 1/3 cup warm water in a small bowl; let stand 5 minutes. Add yeast mixture to oats mixture; stir well. Stir in flaxseed meal.
Lightly spoon flours into dry measuring cups; level with a knife. Gradually add 3 cups whole wheat flour and 1 cup all-purpose flour to oats mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour 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.
Divide dough in half; cut each half into 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 (85°), free from drafts, for 30 minutes or until doubled in size.
Preheat oven to 400°.
Combine 1 teaspoon water and egg in a small bowl; brush egg mixture over rolls. Combine 1 tablespoon oats, poppy seeds, and sesame seeds; sprinkle evenly over rolls. Bake at 400° for 15 minutes or until golden. Cool on wire racks.
This is my first time making this recipe using the soy milk powder "egg wash." I found that idea online and it didn't give measurements so I just eyeballed it. But I have wondered if Enger-G egg replacer would work. Does anyone know? Or have another suggestion? I think the soy milk powder acts more like a heavy cream when mixed with only a little water and that is why it was suggested.
Regardless, these rolls are a family favorite. It makes 24 rolls so I put the remaining ones in the freezer (in a ziplock bag) to toast in the oven for one of those nights you have no time to bake bread! They taste just as delicious. I just throw the frozen rolls on a foil-lined baking sheet and bake until toasty. Mmm mmm mmm.