On Saturday morning, I baked my variation on the KABC Maple Granola recipe.
Saturday afternoon, I baked my oil-based version of the multigrain crackers from King Arthur’s Whole Grain Baking Book, I have now baked this adaptation twice, and we like the flavor. This time I substituted avocado oil for the canola oil. Both oils work well.
Saturday evening, I baked Cranberry Orange Rolls, a recipe from KABC. I have baked it before, once using a purchased filling and another time using canned blueberry pie filling, but the recipe now includes a recipe for making your own cranberry orange filling, and I had some nice oranges and some frozen cranberries. My changes are to replace the orange juice in the rolls with water, and the water with buttermilk, use half whole wheat flour, reduce the salt by ¼ tsp., omit the Fiori di Sicilia, and use a scant 3 Tbs. olive oil in place of the butter. My dough needed an additional 2 Tbs. water. I made these as 9 rolls in a ceramic baker, but the recipe includes directions for making six large ones in the “hamburger bun” pan that USA makes and KABC sells. I have had acidic fruit react with USA pan’s coating, however, so I used the ceramic baker. Otherwise, I would have shaped the rolls and refrigerated them overnight to bake in the morning. However, I did not want to try that with the ceramic baker, and I also was unsure if the filling would stay in place overnight. I will frost them tomorrow for breakfast. I'll use orange juice in that icing but will replace the Fiori di Sicilia with vanilla.
