Best 5 Sesame Knots Recipes

SESAME NOODLES

Steps:

• Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
• Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.

TAKEOUT-STYLE SESAME NOODLES

Steps:

• Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
• In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
• Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.

SESAME KNOTS

Steps:

• Separate dough and loosely tie each piece of dough into a knot; place 1 inch apart on an ungreased baking sheet. Brush with butter and sprinkle with sesame seeds. Bake at 350 degrees for 15 minutes or until golden.

SESAME SNAPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 10x15 inch jellyroll pan.
• Melt butter in a large saucepan over medium heat. Stir in brown sugar and vanilla. Remove from heat, and stir in oats, sesame seeds and baking powder until well blended. Press evenly into the prepared pan.
• Bake for 7 to 10 minutes in the preheated oven, or golden brown. Cool in the pan over a wire rack. Cut into bars.

OATMEAL KNOTS

Steps:

• Combine the first 4 ingredients in a large bowl, and add 2 cups boiling water, stirring until well blended. Cool to room temperature.
• Dissolve yeast in 1/3 cup warm water in a small bowl; let stand 5 minutes.
• Add yeast mixture to oats mixture; stir well.
• Stir in flaxseed meal.
• Gradually add 3 cups whole wheat flour and 1 cup all-purpose flour to oats mixture; stir until a soft dough forms.
• Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
• Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
• Punch dough down, and let rest for 5 minutes.
• Divide dough in half; cut each half into 12 equal portions.
• Working with one portion at a time (cover remaining dough to prevent from drying), shape each portion into an 8-inch rope. Tie each rope into a single knot; tuck top end of rope under bottom edge of roll.
• Place each roll on a baking sheet coated with cooking spray.
• Cover with plastic wrap coated with cooking spray; let rise in a warm place (85F), free from drafts, for 30 minutes or until doubled in size.
• Preheat oven to 400°F.
• Combine 1 teaspoon water and egg in a small bowl; brush egg mixture over rolls.
• Combine 1 tablespoon oats, poppy seeds, and sesame seeds; sprinkle evenly over rolls.
• Bake for 15 minutes or until golden.
• Cool on wire racks.