Onion-Garlic Herb Rosettes

• 1 package (1/4 ounce) active dry yeast
• 2 cups warm water (110u0b0 to 115u0b0)
• 1 cup old-fashioned oats
• 1/4 cup canola oil
• 6 garlic cloves, minced
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh rosemary
• 1 tablespoon sugar
• 2 teaspoons salt
• 2 cups whole wheat flour
• 2-1/2 to 3 cups all-purpose flour
• 2 cups shredded cheddar cheese
• 1 large onion, chopped
• 1 large egg
• 1 tablespoon water

1. In a large bowl, dissolve yeast in warm water. Add the oats, oil, garlic, parsley, rosemary, sugar, salt and whole wheat flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough all-purpose flour to form a firm dough. Stir in cheese and onion.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Divide dough into 48 balls. Roll each into a 12-in. rope; tie into a loose knot. Bring bottom end up and tuck into center of roll; wrap top end around and tuck under roll. Place 2 in. apart on greased
4. . Cover and let rise in a warm place until doubled, about 30 minutes.
5. In a small bowl, combine egg and water. Brush over rolls. Bake at 350u0b0 for 10-15 minutes or until golden brown. Remove from pans to wire racks to cool.

active dry yeast, water, oldfashioned oats, canola oil, garlic, parsley, fresh rosemary, sugar, salt, whole wheat flour, allpurpose, cheddar cheese, onion, egg, water

Taken from www.tasteofhome.com/recipes/onion-garlic-herb-rosettes/ (may not work)