Trail Mix Knots | Recipes

Trail Mix Knots

(5) Ratings:
Prep Time:
Baking Time:
Makes:16 rolls
Freezing:excellent

Your little ones will love the yummy oats and trail mix in this oven-fresh goodie. Make it using our Soft & Simple White Bread Video Technique.

Ingredients

Bread Dough

1 tsp 5 mL sugar
1/2 cup 125 mL warm water (110-115°F/45-56°C)
1 envelope 8 g active dry yeast (2 1/4 tsp/11 mL)
1 cup 250 mL milk
2 tbsp 30 mL butter
2 tbsp 30 mL sugar
1 1/2 tsp 7 mL salt
1/2 cup 125 mL warm water (110-115°F/45-56°C)
5 1/2 cups 1375 mL Robin Hood® Best For Bread Homestyle White Flour, divided
2 cups 500 mL favourite trail mix

Topping

1 egg, beaten
¼ cup 50 mL Robin Hood Oats
¼ cup 50 mL packed brown sugar

Directions

  1. Dissolve 1 teaspoon (5 mL) of sugar in 1/2 cup (125 mL) warm water in a liquid measuring cup. Sprinkle in yeast. Let stand 10 minutes, then stir well. Add yeast to a large bowl.
  2. Heat milk to lukewarm. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer, and add enough flour until dough is smooth, elastic and leaves sides of bowl. Turn out on floured board.
  3. Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
  4. Place in lightly greased bowl. Turn dough to greased top. Cover with greased waxed paper and tea towel.
  5. Let rise in warm place (75°-85°F/24°-29°C) until doubled (45-60 minutes).
  6. Punch down dough. Knead in trail mix. Turn out onto lightly floured board and divide into 2 equal portions. Cover with tea towel and let rest for 10 minutes.
  7. Line 2 baking sheets with parchment paper.
  8. Divide dough into 16 pieces. Roll each piece into an 8” (20 cm) rope. Tie into a knot.
  9. Place on prepared baking sheets. Cover lightly with plastic wrap and let rise in warm place until doubled in size (45 to 60 minutes).
  10. Combine oats and brown sugar in small bowl. Brush rolls with egg and sprinkle with oat mixture.
  11. Bake at 400°F (200°C) on lower oven rack for 22 to 25 minutes. Cool on wire racks.

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