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Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of April 5, 2026?
BakerAunt.I baked Whole Wheat/Rye/Semolina buns (adaptation of Len's great recipe) on Wednesday so that we could have chicken salad sandwiches for dinner.
We did our big shopping trip to the county seat this morning, where we also got our Covid boosters. In the afternoon, I made dough for Whole Wheat Sourdough Cheese Crackers.
After dinner, I made dough for Butterscotch Apple Sweet Rolls. I spread the dough with the apple filling I made two days ago, then rolled up the dough, cut it, and put the slices in a greased glass dish and covered them with saran. I will let them rise overnight and bake them in the morning. I used the Ankarsrum for mixing, and I had to add an additional 2 Tbs. of buttermilk. Next time, I may hold back a quarter cup of the AP flour, or else use ½ cup of water at the start.
Made cornbread yesterday and whole wheat bread with the whey today. I didn't taste the ww bread yet.
I baked the Butterscotch Apple Sweet Rolls on Friday morning and had two for breakfast. They came out very well. The apple filling is still tasty, so the Winesaps are a good substitution when I cannot get the Rubenettes, although I can taste a difference. I went ahead and made another batch of the filling to freeze.
It was leftovers for me, pork roast, the last of the eggplant parm along with fresh sugar snap peas and carrots.
I made Peanut Butter Oatmeal Cookies after lunch and used a cup of peanut butter chips. I got three dozen, so that should hold us for a while.