Honey Twists

• 3/4 cup regular oats
• 3/4 cup boiling water
• 1/2 cup 1% low-fat milk
• 1/4 cup honey
• 1 teaspoon salt
• 2 teaspoons olive oil
• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 teaspoon sugar
• 1/4 cup warm water (100u0b0 to 110u0b0)
• 2 3/4 cups bread flour, divided
• 1/2 cup whole-wheat flour
• 1/4 cup yellow cornmeal
• Cooking spray
• 1 tablespoon water
• 1 large egg white

1. Combine oats and boiling water in a bowl; let stand 5 minutes. Stir in milk, honey, salt, and oil.
2. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in oat mixture. Lightly spoon flours into dry measuring cups; level with a knife. Combine 2 1/2 cups bread flour, whole-wheat flour, and cornmeal, and gradually add to yeast mixture, stirring until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
3. Place the dough in a bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85u0b0), free from drafts, for 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; let rest 10 minutes.
4. Preheat oven to 375u0b0.
5. Divide dough into 18 equal portions. Roll into 18 (10-inch-long) strips; fold in half from end to end. Pick up both ends of each strip; twist. Pinch ends together to seal. Place twists 1/2 inch apart on a baking sheet coated with cooking spray; let rise 30 minutes. Combine 1 tablespoon water and egg white; brush over twists. Bake at 375u0b0 for 12 minutes. Serve warm.

regular oats, boiling water, milk, honey, salt, olive oil, yeast, sugar, warm water, bread flour, flour, yellow cornmeal, cooking spray, water, egg white

Taken from www.myrecipes.com/recipe/honey-twists (may not work)