Cranberry Oat Knots Recipe
Cranberry Oat Knots Recipe photo by Taste of Home

Cranberry Oat Knots Recipe

Publisher Photo
In Andrew, Iowa, Rosann Knox uses the dough setting on her bread machine to help prepare these golden rolls. The orange flavor and dried cranberries give the tender treats a special taste for the holidays or anytime.
TOTAL TIME: Prep: 20 min. + rising Bake: 10 min.
MAKES:18 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 10 min.
MAKES: 18 servings

Ingredients

  • 1 cup plus 2 tablespoons water (70° to 80°)
  • 1/4 cup warm orange juice (70° to 80°)
  • 2 tablespoons butter, softened
  • 1/2 teaspoon McCormick® Pure Orange Extract
  • 1 teaspoon salt
  • 3/4 cup quick-cooking oats
  • 2 tablespoons brown sugar
  • 2 teaspoons grated orange peel
  • 3 cups bread flour
  • 3 teaspoons active dry yeast
  • 1 cup dried cranberries
  • Additional melted butter

Nutritional Facts

1 serving (1 each) equals 54 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 145 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. In bread machine pan, place the first 11 ingredients in the order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Let rest for 15 minutes.
  2. On the floured surface, roll dough into an 18-in. x 10-in. rectangle; cut into eighteen 1-in. strips. Tie each strip into a knot. Tuck ends under. Place on greased baking sheets. Cover and let rise until doubled, about 1 hour.
  3. Bake at 350° for 10-15 minutes or until browned. Brush with melted butter. Yield: 1-1/2 dozen.
Originally published as Cranberry Oat Knots in Quick Cooking March/April 2002, p59

Nutritional Facts

1 serving (1 each) equals 54 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 145 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Cranberry Oat Knots

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Nov. 24, 2011

"Followed recipe extractly. Too dry and more like a doughy biscuit, not at all flaky or with a roll texture"

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