These wholesome knotted rolls are as beautiful to look at as they are delicious to eat. Serve them warm with plenty of butter.

Yield: Makes 24.



  • 2 1/2 cups warm water (100°F - 110°F)
  • 1/2 cup liquid honey
  • 2 tbsp active dry yeast
  • 4 1/2 cups all-purpose flour, divided
  • 2 cups whole wheat flour
  • 1/2 cup cracked wheat, rye and flax cereal
  • 2 tsp salt
  • Canola oil (for oiling bowl)*
  • 1 large egg
  • 1 tsp water


  1. Combine 2 1/2 cups warm water and honey. Sprinkle yeast on top. Let stand until foamy, about 5 - 10 minutes.
  2. Combine 3 cups flour, whole wheat flour, cereal and salt in a bowl. Stir in yeast mixture until dough comes together and forms a ball; gradually stir in remaining 1 1/2 cups flour, 1/2 cup at a time, if dough is too sticky.
  3. Turn dough out onto a lightly floured surface. Using greased hands, knead until dough is smooth and elastic, about 8 - 10 minutes. Shape dough into a ball. Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap. Let dough rise in a warm draft-free place until doubled in volume, about 30 minutes.
  4. Uncover and punch down dough. On a lightly floured surface, divide dough in half. Cut each half of dough into 12 pieces. Roll each piece into a 10 inch rope. For each rope, cross ends, with the top end being slightly longer. Tuck top end under and through centre opening, creating a loose knot.
  5. Place knots 1 1/2 inches apart in two large parchment paper-lined rimmed baking sheets. Cover with greased plastic wrap. Let rise in a warm draft-free place until doubled in volume, about 30 - 45 minutes.
  6. Meanwhile, preheat oven to 350°F.
  7. Whisk together egg and 1 tsp water until blended. Uncover knots and brush tops with egg mixture.
  8. Bake until buns are golden brown, about 20 minutes. Remove buns from pans and cool on racks.
Nutritional analysis per bun:

158 calories, 0.8 g fat, 5 g protein, 33.6 g carbohydrate, 2.6 g fibre, 199 mg sodium

*Ingredient not included in nutritional analysis.