I made cinnamon rolls today.

It's an overcast Tuesday, not too cold, as with a high of 60F earlier this afternoon. I baked Walnut (or Pecan) Pumpkin Squares, a recipe I adapted from one in the L.A. Times years ago, and that I've posted on this site. We will have it for dessert tonight and the next couple of days.

I also have Wheat-Oat Flax Buns (from the KAF site) on their second rise. As usual, I substituted in 3/4 cup of buttermilk for the water and soak the oats in it first, and I and used 1/4 cup of water rather than orange juice. I always use a whole egg, rather than using the yolk in the bread and brushing the buns with egg white, as I don't use a topping. I added 2 Tbs. of special dried milk, which I'm trying to use up. I reduce the yeast to 2 tsp. I decided to reduce the salt from 1 1/2 to 1 tsp. I've previously reduced it to 1 1/4 tsp. We will use these for dinner sandwiches with the leftover salmon patties, and then use them for lunches. This recipe is a favorite because it makes small, light-textured buns, and we like the wholegrain taste.

• This reply was modified 6 years, 7 months ago by BakerAunt.

Today I baked KA Classic White Sandwich Bread.I used potato water from boiled potatoes that I had saved from a couple days ago and used one cup of whole wheat in place of all white flour.It was so good and the crumb was nice.The recipe says to tent after 20 min. I never do this and it's just right in color.The bread held up well when I turned it out not squishing at all.I had some tonight with supper and was very happy!That'll be mine for the next few days.

BA I never use more than a tsp.of vanilla in most things unless I'm making vanilla ice cream and use 1 Tbsp.

• This reply was modified 6 years, 7 months ago by Joan Simpson.

Wednesday evening, I baked bran scones, using as my base recipe Deb Perelman's recipe for Jam-Bellied Scones, which appears in KAF's Sift Magazine (Spring 2018), p. 52. She did cute ones, with half the dough cut into 8 circles, with jam put into a center depression, then another 8 circles from the remaining dough put on top and sealed with egg wash. Someday, I may try them that way, but I decided to make plain ones that I could do more quickly. So, I calculated the area of eight 2 1/2-inch circles, then worked out that I could make two 5-inch circles with the same area. I cut each into four wedges, then spread the wedges out on the baking sheet and baked for about 22 minutes, a little longer than the recipe specified.

I had one this morning, and they are delicious, in spite of being a bit plain, with a nice light texture. If I want jam, I can always split them and add it. My other change was to use 1/3 Cup light brown sugar rather than the specified 1/2 cup dark brown sugar. I will definitely add these to my scone repertoire.

Baker Aunt, I'm planning to make the Jam Bellies from Sift soon, and am debating whether to make the small circles as she describes, or to make two larger circles and put one on top of the other with the jam in between.

I just took 12 Wheat-Oat-Flax buns out of the oven. My goodness, what lovely dough to work with. And the smell! And so colorful with the speckles of flax meal. I too skipped the oj and I used the whole wheat option. I think I'll serve them as dinner rolls tonight, with a seafood salad, macaroni-veggie salad, and green salad. I'm pushing spring pretty hard, but today and yesterday are cold and rainy.