Quote of the day:

In God We Trust. I don’t believe it would sound any better if it were true.
—Mark Twain

I found a recipe for Oatmeal Dinner Rolls. The idea is that rolled oats absorb more water than starch because they contain something called pentosans, which can absorb ten times their weight in water. The result, supposedly, is light and fluffy dinner rolls.

And by the way, I really hate the trend toward calling rolled oats “old fashioned oats”. They’re rolled oats, as far as I’m concerned and always will be, nothing old fashioned about them.

The recipe called for adding boiling water and butter to the rolled oats and letting the water be absorbed. Then add bread flour, whole wheat flour, a little molasses, yeast, salt, and some cold water, and turn on the mixer with the dough attachment.

You’re supposed to measure the flour by weight, which I did, but I think I added a little bit too much water, because the resulting dough was way too sticky, and some of it end up not making it into the final product. So after letting the dough rise, I was only able to get eleven rolls in the cake pan rather than twelve.

The idea is that after they rise in the cake pan, there is not supposed to be any space between them, so when you bake them, they can only rise up. Clearly that was not the case with mine.

As I’ve said, something always goes wrong when I bake.

They’re supposed to keep light and fluffy for several days. We’ll see.

Anyway they tasted great.