VERIFIED BY Taste of Home Test Kitchen
- 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 zest
- 3 cups bread flour
- 3 teaspoons active dry yeast
- 1 cup dried cranberries
- Additional melted butter
- 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 18x10-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 melted butter. Yield: 1-1/2 dozen.
Originally published as Cranberry Oat Knots in Quick Cooking March/April 2002, p59
Reviews forCranberry Oat Knots
Click stars to rate
Any changes to your rating or review will appear where you originally posted your 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"