Grandma's Perfect Sticky Buns Recipe

this is my grandma's house and up there is my grandma's kitchen window let's go inside hey grandma well hi how are you today doing it good what are we gonna make well I thought maybe today I'd make sticky buns oh man I'm excited for that what do we have to do well I like to make them in my bread maker yeah that's a lot easier than me if I people don't have bread makers there certainly can make it with a mix master that has a bread hook mm-hmm yeah I like to make it in in the bread maker because I don't have to knead it and as I'm getting older I find that my wrist action isn't as good so it works for me how old does that bread maker do you think it is probably 10 or 15 years old and using but it still works wonderful awesome well great so I guess the most important thing in a dough would be the flour right so yes yes if you're purchasing your ingredients two things are very important for sticky buns you for the dough you must use bread flour and I am using Pillsbury bread flour but there's many brands that are just as good just make sure bread flour it has a little more gluten in it and makes better yeast breads so if a flour has like no gluten in it compared to a flour that has a lot of gluten in it what's the difference they're like why would you not want to use a flower that doesn't have any gluten in it well you can use all-purpose flour they just don't raise quite as high and the quality is just not as good okay so we begin with two with 3/4 cup milk 2 which I have added half a stick which is 1/4 cup of butter I've placed it in the microwave for one and a half minutes until the butter is melted now I'm going to place it in the bread maker make sure your little stirrer is attached I placed that in first it's still quite warm then I'm going to add the sugar which is 1/4 cup of sugar and then I'm going to add the flour too which I have added half a teaspoon of salt there's already salt in the butter so I don't put as much salt in it some recipes call for but I'm carefully putting the flour in if you're measuring it in a cup I have three cups of bread flour and you can just put it in a cup at a time so just so you have three cups nice and slow so it doesn't puff up in your face when you're pouring up yes now I'm going to add two whole eggs and I'm going to start the bread maker it has a dull what hmm Doh setting yes it has a Doh setting on it so then you just press Start and it starts mixing and you let it mix with the cover shut because that flower could rather mess her yes you wouldn't want that so after it's mixed you can usually look in in the window and see how it's coming and once it's fairly mixed up then you you this is something that you should do ahead of time also you take one packet of dry yeast any brand is fine as long as it's dry yeast and you take 1/4 cup of lukewarm water not too hot because it would kill the yeast make sure it's just barely warm put the 1/4 cup in a cup and add the yeast and add 1/4 of a teaspoon of sugar to it and that makes it start to work a little bit faster and as you can see it's all foamed up and then you know that the yeast is working and it will make a good quality roll okay I'm going to stop it now and add the yeast it it's pretty much mixed it's still more like a batter than it is a dough but we're going to probably add just a little more flour as it goes as it's mixed during mixing it's probably better to put too little flour than too much flour because it's easier to add the flour you can't really take it away that's right now I'm going to I have some extra flour here I'm going to add probably two more tablespoons of flour right now the actual recipe calls for three and a half cups but depending on the weather sometimes it does it it doesn't need quite that much sometimes it needs a little more so we just have to watch it as it stirs and see see what happens the reason we don't put the yeast in until after we've let it stir with the flour eggs and milk is because the milk was quite warm under the microwave and we don't want to kill the yeast right because yeast is alive even though it's dry yes as soon as it gets some moisture it really grows once you put the eggs in that kind of cools the mixture down as well so that's why I always mix it first some recipes say that you can put the yeast in with the flour and you can certainly try it that way but I like to let my yeast soak in the water then I know it's working it's going to make a good product all right now I can see that I'm going to need a little more flour and I scrape down the sides with my rubber scraper and I'm going to add a tablespoon at a time while it's mixing very carefully it might the flour might flare up a little bit but it's not too bad alright I have put three more tablespoons in and it looks to me like it might need just a little bit more so this is the part that that you just have to experiment and once you've made it a couple times it'll be easier for you right I'm going to take out just a little more flour and I might put a couple more tablespoons you don't though right not like bread when you're making bread you want your so it's not give that nice stretch yeah so now it's balling up its balling up and I I think that's probably enough I put another tablespoon in so I put in three and a half cups plus a couple more tablespoons but every every time I make it it's a little bit different so that's a little tricky but you'll get the hang of it once you've done it a couple times cool how long does that have to get mixed up for okay now I just let allow the bread maker to mix and when I see that it it will stop and start rising once it has risen to the top I take it out and begin to make the rolls roll the roll tomorrow so do you let it mix and rise at the same time or doesn't really stop mixing it will stop mixing it will rise a little bit and then it will work mix a little bit more okay and then the last rising it usually takes about an hour and a half to two hours okay so then we'll just come back one step so you can start this early in the morning and you might be able to get your rolls completed by noon okay great we'll come right back okay so the dough is finished improved and now we're gonna get to the butterscotch right right which makes the rolls very tasty mmm that's what makes the sticky rolls together we start out with a nine inch cake pan and I have melted two and two-thirds tablespoons of butter if you have a stick of butter you can cut it into three pieces equally and then you have enough to do two pans which is what this recipe will make two pans of 9-inch rolls so I have the butter melted I have it on very low heat and I'm adding 1/3 cup of CNH brown sugar I have found sea is the best I have tried store-brand less expensive brown sugar and it's tends to make them sugary for some reason so the cane sugar of the CNH is seems to be the best now I am mixing it with the butter and now I'm going to add one tablespoon of corn syrup any kind will do I'm using Carol but you you can use the store brand as well and then one teaspoon of water continue to stir that until the butter is worked in very nicely so you don't see just a lot of butter around the outside you just keep stirring on the low heat and if there's any little hard pieces in the brown sugar make sure you take the spoon and soften them up and dissolve it up the idea is to get the brown sugar as smooth and practically looking like it's dissolved yeah you said before it should be like glistening yes so that's that's a very important step well this looks fine now so I will you can put the rolls in and like this but I usually make mine with pecans any kind of nuts can be used but I prefer pecans and I'm using half a cup or house as many as you like and then I I put them in I'm not going to take the time to put them on now I have one that's already prepared but you do have to put them side down so that when your rolls are tipped out of the pan like an upside down cake the rolls were then the nuts will then be on top so this is the pan that I have prepared ahead of time and as you can see the nuts are upside down once you have melted the but butterscotch mixture set it aside while you're rolling out the dough so that your pan has had a little time to cool down we don't want to put the rolls in a hot pan I have taken the rolled dough out of the bread maker I have cut it in half and now I am I sprinkled a little flour on the on the board you need to use some kind of a board that you can use a sharp knife on to cut the rolls and I I roll it out and then I put more flour down and then I turn it over and roll it again try not to use any more flour than it's absolutely necessary the dough is quite soft so it rolls out pretty easily so you make it so that this board is a little over a foot long and in about a foot it's a foot wide enough and about a foot net and six inches long make sure your butter is to spreading consistency so you might want to make sure that that's out of the refrigerator so that when you spread the butter it goes on fairly even if you don't have have room-temperature butter you can always melt it a little bit in the microwave that works also so I I'm using approximately two tablespoons of butter and just spread it around as evenly as possible and I have this little shaker that I purchase cinnamon in and it works very well for with my cinnamon sugar because I make these quite often and if you take a cup of sugar put at least two heaping teaspoons of cinnamon and if you like them real cinnamony you can just continue to add cinnamon until it's to your liking but Alan Blaney just sprinkles cinnamon sugar on and it works best if you have something that you can sprinkle with rather than using a spoon to get it on there and don't be afraid of that cinnamon sugar get it on there yeah more the better yeah okay now as you can see this end is not quite as smooth as this end so I usually turn the tray around and I start with this end and I press down the first with my fingers as you can see just to anchor it down good so that I can continue to roll and then just roll it up as tightly as you can and when you get to the end do the same thing take your fingers and squeeze the end into the roll so it's anchored in there if your adult dough tends to be a little too sticky sometimes if you put your fingers in flour that that helps to seal it too okay here's my dough and I'm going to cut this into 12 pieces so I usually cut it in half and then I hat in half of a half and that helps me know how to cut the pieces some might be a little wider you know others just do the best you can one two three four five six seven so I have 12 pieces and I'm going to put them on the pan now and as you can see you want the cut end down especially if it's on the end because then when you tip them up they will look good always put the cut side of the ends down and I put three in the middle and then I put the rest of them around the outside as you can see you hit it's hard to get get a cut just right do you see stretchy dough yes it is you just have to squeeze them in and it's alright if they touch each other they'll just kind of bake together and so that's now you have to set them back where it's not too hot but warm enough and cover them with a towel and let them rise until they were almost double and I will come back and show you what that looks like as soon as that has taken place all right all right grandma so I'm taking the towel off the they have proofed or risen a second time once we made them into rolls this is what they look like before you bake them I have the oven on at 375 and I'm going to set the timer for 20 minutes I start them on the bottom rack and after the first 10 minutes I move it to the top rack all right okay the 20 minutes is up I'm taking the rolls out and this is what they look like as I'm removing them from the oven I'm going to set them on a cooling rack and let them sit for at least five minutes before I invert the pan and I'll be back to show you how that works works ok the 5 minutes is up I'm going to take a plate or you can use a paper plate whichever you prefer and I'm going to flip them over and then I'm going to take a rubber scraper carefully lift off the hot pan the rubber scraper is real helpful you just kind of have to work work them up once in a while some of the rolls will stick to the edge of the pan so you just carefully take the pan off and then there's always a little left in the pan and you can spread that over the rolls and there you have yeast pecan sticky rolls how long do we have to wait until we can eat them well at least 10 minutes I would say all right they're wonderful with tea and coffee or even a glass of milk as you can see the pecans didn't stay in the same form that I put them in the pan but anyone that might be allergic or just doesn't care for nuts can easily pick them off you can also use nuts that are already cut up and then they they would you would have more it would look like there was more nuts on each one so here we are here we are finished product yeah we'd like to see what they taste like yeah and I know people in the video want to see what they taste like so I wish they were here with us to know if theirs yeah they do kind of break apart the first one yeah it's best to let them cool completely but if you want them warm you can wait maybe 20 minutes before you dive into them and of course the nuts will fall off which is nice when you use the large nuts because then they get just their butterscotch coated yes yeah yeah yeah your listener that's right mmm-hmm I like to make these at Christmastime because they're really nice to have for Christmas morning Easter morning really any morning yeah I agree with that yeah it's really good the even with as much cinnamon sugar as it looked like it doesn't it really does it kind of bakes into the roll right right so you can you can probably use an adequate amount of cinnamon I don't think you can use too much yeah yeah would be difficult to use too much cinnamon yeah I actually think the pecans are kind of the best part of it you can also make these roles just as cinnamon rolls and frost them after they're finished with on the top with powdered sugar frosting sure but when you make them this way they're all already done and you don't have to frost anything that's it makes it a little easier and as they're gonna sit you know that butterscotch slowly cools off and sort of gets a little bit more chewy in a little bit so you know by after a half hour or 45 minutes while they're sitting on the table at breakfast the dish sort of changes it becomes really interesting as it goes so yeah it's a great one thank you so much welcome thank you everybody for being here we'll see you next time

Channel: Eat At Joe's

Views: 5,597

Rating: 4.9544158 out of 5

Keywords: grandma's perfect, grandma, recipe, sticky buns, sticky rolls, cinnamon rolls, cinnamon buns, butterscotch

Id: qWQ4bQeS6w0

Length: 25min 39sec (1539 seconds)

Published: Sat Apr 20 2019