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Cranberry Oat Knots

 Cranberry Oat Knots
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.
18 ServingsPrep: 20 min. + rising Bake: 10 min.

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 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

Directions

  • 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.
  • 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.
  • Bake at 350° for 10-15 minutes or until browned. Brush with

2 of 2

Cranberry Oat Knots (continued)

Directions (continued)

  • melted butter. Yield: 1-1/2 dozen.
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.