Sticky Buns - Food Wishes

[@foodwishes]

Check out the recipe: www.allrecipes.com/recipe/279198/chef-johns-sticky-buns/

[@rainhaven7705]

I'd like to make these for my Sunday D&D group but we start pretty early and I'm NOT an early riser. Would this dough hold up to refrigeration after proofing, so that it could be baked first thing in the morning?

[@globalSchelmuffsky]

hey! i made these and they were sooo perfect and delicious! just the best comfy treat of a breakfast on a slow day when i'ts cold and rainy outside.

[@ingeborg-anne]

Omg Chef John your reenactment of the flour-and-salt pouring made my day.

[@whatzupLizzy]

And we need a good laugh! 🤣😊😆

[@vmm5163]

I felt sheer delight at the silliness of the reenactment. I think every video on KZbin should have a moment like that 😆😆😆

[@ulyylaaka8317]

håller med :D

[@rpm773]

Chef John doing his part to make self quarantining a little nicer.

[@elisabeck7970]

Take care!

[@rpm773]

We're good here, yet, but let me forward those well-wishes to those who could use 'em.

[@txo829]

😭😭😭

[@JimboJones99]

God Bless President Trump 🙏🇺🇲

[@donlapham1265]

Kailem Jones You may want to check Chef’s Twitter feed before dropping that here.

[@jamoore84]

"in the business we call this topping from the bottom". Chef John exploring other vocations, I see.

[@RipRLeeErmey]

They call that power bottoming where I'm from

[@jamoore84]

@@RipRLeeErmey I can see why, lots of energy in that sticky goo

[@MarySanchez-qk3hp]

Jam: LOL!

[@Charlotte-Willow]

Not his first BDSM reference...

[@tscherl]

@Logan Kowalski - since when?

[@James-xo8dl]

I’m so glad he showed us how he added the flour and salt, I never would have worked that out! Thank you Chef John, you’re a star! ⭐️

[@drewbakka5265]

God bless chef john My mother is leaving the state with my little sister, my job I just got hired for is on hold because panic, I cant even get drunk because I gave it up for lent But Chef John's voice is a calming friend

[@KMcKee-qn6bo]

Drew Bakka You could always give up ‘keeping commitments’. for Lent.......

[@UnoHoo1]

Drew Bakka, things will get better. I’m not sure how or when, but, it seemed like an appropriate reply, under your current circumstances.

[@DenderaPrincess]

Many blessings for your and your family

[@JoelGonzalez-ud7qo]

Bummer. And I was feeling sorry for myself just because I gave up sweets for Lent and have to wait to try these. Hang in there and good luck.

[@megatron2681-f3h]

chef john, you adding the empty bowls of flour and salt made my week

[@corkscrewfork]

Chef John just made my mind up for me about what I'm doing for my birthday cake- birthday sticky buns!

[@christinabroadhead3810]

Happy birthday! I'm planning on making some for my B day in a few weeks as well. They freeze well too.

[@6GorillaBiscuits]

corkscrewfork Happy Birthday hope you enjoy your day

[@andrewmcgibbon9785]

That actually us a good idea. I'm sure a scoop of vanilla icecream wouldn't hurt this at all

[@shuralbaskerville9493]

Tomorrow is my daughter's birthday she wants Bbq for dinner. And I'm making this for her cake.

[@MrReilloc]

Wow! mine is next weekend and that is a great idea!

[@CM_Burns]

You are the Atilla the Hun of your Sticky Bun.

[@UnoHoo1]

Feta Cheezz 😂

[@idowanna837]

Thank you! Thank you! Thank you! I am from Amish country in Pennsylvania, close to Philly and I now live in San Diego and I truly miss sticky buns!! There is nothing like a sticky bun!!! Thank you again!

[@dsnyguy1]

I like to add nuts and raisins to the buns, and sometimes syrup in the pan!

[@jennmoe254]

I love his voice and the way he talks 🤷🏽‍♀️

[@mrsapplez2007]

@fuckwad I'm a new sub so did just that. Went way back and heard the dad jokes and voice made me realise how hard he has worked on it ❤💛💚🕉

[@MarySanchez-qk3hp]

So do I, but there are always a few who whine because, I guess, he doesn't sound like they do... or the way they think he should be. I think his tongue-in-cheek, wry humor and voice are part of the fun. If it weren't for him, I never would've started my own sourdough. The same ones who complain probably also complain about voices like Valley Girl, rural Southern, northern urban, Geechee Gullah, Creole or Dominican. His vernacular and articulation are normal regional "dialect." Chef sounds like most of my relatives (only he's nicer to be around). Perhaps they're just not as intelligent and educated, or they haven't seen much of the world, or they're just bullies who would never complain in person. And yet they stick around. Hmm.

[@roguesirena]

fuckwad also his recipes are on point- I’ve followed 2 recipes of his to the T and they were BOMB. I impressed myself. He knows what he is talking about

[@QOOQ8808]

I come back for the voice. (I also assumed he was a chubby black man for a long time?

[@NealKlein]

@fuckwad YES! This! Exactly!

[@gmart225]

"topping from the bottom" is also the most san francisco phrase I've ever heard!

[@patrickwhitehead7584]

Now these will forever be "power bottom rolls" in my mind. So, thanks for that...:)

[@Cccoast]

😂🤣😂🤣😂😂🤣 you have to be special to know this.

[@Cccoast]

“Sticky nut topping” could appropriate at times too. Haha

[@Chef_PC]

The very next sentence was just as appropriate: “So, whatever you think the best-looking side is, place that one against the nuts.”

[@AnotherGreenMidget]

Chef_PC 😂 I’m too immature for this! 🤣

[@FIREBRAND38]

9:40 "Even Imperfect Sticky Buns are still amazing". There's a T-shirt and a good philosophy for living!

[@gerrimcgrath6878]

One of the local bakery’s here makes their sticky buns with their croissant dough. 🤯🤯🤯🤯🤯🤯🤯👍🏻

[@ssnnn89]

That sounds amazing!

[@Cccoast]

Where is this sorcery held?!? Sounds amazing

[@gerrimcgrath6878]

E Witak If you’re not in Ottawa, Ontario, Canada .... 😩😩😩😩😩😩😩😩😩 It’s a bakery/restaurant called Art-is-In. 👍🏻👍🏻👍🏻👍🏻👍🏻

[@rogercameron6912]

If that's anything like how Le Politique in Austin, Texas, makes Cinnamon Rolls using croissant dough, that must be absolutely divine!

[@gerrimcgrath6878]

Roger Cameron Yummmmmmm!!!!

[@venuscostello5035]

Sometimes when I don't have a volume I watch your channel and you calm me down

[@nyworker]

Trump should take lessons from him.

[@MarySanchez-qk3hp]

He can't watch, he has the attention span of a fruitfly and this would be too long for him... and he won't read a recipe... or anything else.

[@NealKlein]

Chef John's videos have restored so much hope for me that it's enough to deal with the uncertainty of this year. I have mad respect and affection for his taking the time to give us these videos.

[@ganprottas6259]

I made this recipe for my family, and EVERYONE LOVED them. They were my first time making sticky buns, and they were a success. Great recipe and they are 100% worth making!

[@saltycrow]

I can’t see a sticky bun without thinking of school lunches. IMO the sticky bun was thee best items our school kitchen staff made. Always sans nuts though. I imagine due to kids and nut allergies. Even without the nuts, they were the best rolls. And they were always served with ham, green beans and potatoes. Served warm & fresh from the ovens. Still a favorite meal and always brings back memories. Tasty times when food was real & folks actually cooked. Thanks for the reminder Chef John❤

[@88_AC]

Best food wishes video ever. It got my mind off something. I can't remember.

[@mkyker]

Chef John, you darling man. 9:05 This nugget of wisdom made me cry. I've never regretted allowing my 5 year old twins to watch your videos, and you just got upgraded to the 100% Southern Momma Stamp of Approval. You're the best, CJ. Never, ever change.

[@openmoutheats]

Chef John did his thing on this video. I literally cried when he demonstrated the empty bowl of flour poured in the mixture as if it was still in there lol.

[@122309A]

I’m so glad I can finally buy merch. Chef John you’ve been my best home boy for almost 10 years now, I’ve been dying for a book or a hoodie or SOMETHING to rep my homie and now I finally have my chance. Glad I looked you up this morning.

[@TheEMC99]

Biscuits too! When they're a soft, crying, whimpering buttermilky mess.... THEY'RE SOOO TENDER AND DELICIOUS!!! 😋💗 These are gorgeous chef!!!

[@hughjasshol9859]

Watching him cut the dough with the string is the most satisfying thing I've ever seen.

[@zyxwut321]

Chef John, you don't know how important your work, your tone and your channel is to so many people right now. You're literally helping so many people (like myself) stay calm, patient and sane. Please keep up the videos as much as you're able to. You're a beautiful person in an ugly, scary time in history.

[@spotted3star]

I was 14/15 when i last watched this channel. I’m 26 going on 27 and find comfort knowing I can still have chef john videos. Even while i’m stuck in my house for 2 weeks lol

[@exosproudmamabear558]

I almost did every recipe you did and let me tell you your recipes always end up amazing. Thank you for sharing.

[@Zarvain]

"...the harder a dough is to work with, the better it comes out, which is sort of the same thing with people sometimes." The man is a sage of our times.

[@mollysmith6055]

Having lived in poverty during the Great Depression, my grandma never added nuts to her sticky buns but she must have known Chef John's same secret dough techniques because hers were always fluffy and light like this and perfectly sticky. Thank you, Chef for this comforting video in a time of national uncertainty. We can change the saying 'there, there it will be alright...we have pie' to 'there, there it will be alright...we have Chef John's Sticky Buns'.

[@MarciaALW]

My daughter just won a purple ribbon at the county fair with this recipe. Thank you, Chef John!

[@mattmayo3539]

Momma wanted these for her birthday breakfast. Which is also Christmas. I woke up early, about 5 am, to start the dough. Around 9 am we had we she described as the best breakfast she’s ever had. These are sinfully delicious. It’s hard to stop eating. You’ve been warned. Thank you Chef John!

[@MrWalnut4]

We always make a cheater version of these for Christmas morning so thanks for the from-scratch version! Definitely going to make these this holiday season!

[@nickiev2082]

I watch for the food, but stay because I love the SASS. These videos are making my day, I can't wait to try this out.

[@stumccabe]

Chef John - those buns look amazingly delicious and deliciously amazing. I'd love you to do Chelsea Buns - even though I live in England I can't buy a decent one anywhere near my home.

[@johnpanning4133]

amidst all the chaos among our public today, Chef John's soothing voice an a recipe I will never try makes everything a little bit better

[@kelleysisler6158]

Awe man Cheif John, my mouth is just going crazy. These look amazing sir. You make everything look so easy. God bless you. 🙏👍♥️🌹

[@kateslippers8289]

Chef John, These rolls remind me of ones my mother would often make for us when we were kids in the 1950s. She always added raisins which we liked. I think I will use your recipe to make these for my teenage grandchildren next time we visit them, about 3 days drive away. Thank you for spurring my memories.

[@Rae-lh7ex]

I currently have a batch in the oven now, 25 minutes to go. Keep safe everyone 🌹🌼💐🍁🍃🌺🌾🍃 your not alone in this ♥️ Sending lots of love, thoughts and prayer to everyone and I’m not a very religious person but it’s all I have right now to offer, please accept it.

[@schatzikatzemausi]

Its looks amazing

[@beverleynunes2795]

I made these and they are amazing! Usually anything I make like this comes out quite dense and heavy, but these were so light and fluffy! Thank you!

[@theonlyari]

Thanks for giving us a reprieve from the covid videos. you really are doing the entire world a great service!

[@debcavan]

This is my project for tomorrow. Thanks. I find the stickier the dough for things, the better it turns out.

[@whatzupLizzy]

Chef John makes it fun to watch making sticky buns!

[@hombreg1]

I like how ehesome chef John is. He seems to be happy about cooking. His style is not super elaborate and his videos almost make me think he just enjoys cooking and showing us recipes. I'm glad I found this channel

[@MiaHopkinsxoxo]

Chef John, your videos always crack me up. Then I make the thing and it’s delicious. Thanks for being funny but also for knowing what you’re talking about.

[@laurabaumgartner3085]

Everyone else in the world: 😲 "wash your hands frequently, and use hand sanitizer" 😲 Me: 💖 "you are Jabba the Hutt of your sticky nut" 💖

[@josephujoostaa4462]

S T I C K Y

[@cheekibreeki1127]

N U T

[@annhutcheson5770]

If that doesn’t end up on a tee, someone will have missed an EPIC selling opportunity. Think: Pet Rock (and that guy made a ton and it wasn’t nearly as exciting as sticky nuts.)

[@MarySanchez-qk3hp]

Laura, hand sanitizer doesn't affect viruses. Hand washing is still best, even without soap.

[@jaseth1337]

​@@MarySanchez-qk3hp Hand sanitizer absolutely affects Corona viruses, as long as you get one containing 60% ethanol or more. Hand washing is still best, but NOT without soap. Soap is essential for dissolving the lipid bilayer of the virus to deactivate it. Water alone is inadequate. Please don't spread dangerous misinformation.

[@bandiceet]

Thank you Chef John for that moment with the adding of flour and salt. That had me rolling on the floor in absolute stitches.

[@56thCrusader]

I never thought I would hear Chef John say, "topping from the bottom." I can now be taken by Corona.

[@hopenoneya8161]

Lol lol lol

[@uwldluvme21]

What does that mean? I assume its something dirty with all the jokes in the comments.

[@roguesirena]

uwldluvme21 it’s a BDSM reference

[@balamx2802]

I take my Corona with a wedge of lime.

[@michaelmorrongiello8423]

@@charlie_mario6292 topping aint just for boys no more. sorry, it took me 10 months to learn how to write so i could respond

[@z6886]

My grandmother would make these for parties and were so delicious and always the most popular item .

[@BeautifulJeye]

My Aunt Katherine made these all the time! This bring back so many memories!

[@trentinifuori6787]

I love when you cook healthy recipes!!!

[@lauriegelinas257]

If there were an Academy Award for food it would be these beautiful rolls!

[@o0Avalon0o]

Awesome! Any recipe where I don't need a rolling pin is great for me. These look delicious!

[@mystforest]

Your channel is like home to me. Thank you for the humor and making these strange times bearable.Long time subscriber and recipe user. Thank you for helping us keep cooking and eating good, home made food.

[@Bamshi101]

I just finished making this and it turned out INCREDIBLY :O The texture, flavour, buttery-ness and chewiness is absolutely divine. I was so surprised when it slipped out so cleanly onto my chopping board, with only a few bits stuck onto the pan. I recommend microwaving a cup of water, then once it starts steaming, stick your bowl of dough uncovered to rise in the microwave (turned off) for an hour. Then, on the final proof, microwave the water again and leave it in your turned off oven with the pan of scrolls in there, again uncovered. Makes for a humid and warm environment. Also, don't worry if your pan is larger than Chef John's, or if your scrolls look misshapen, they'll puff up and fill all the gaps to form a large loaf if you give them time to proof! The real trick of this recipe is the rolling, I guess that'll come with practice though.

[@PAP3RHA3RT]

Chef John, I just tried this recipe today and took a bite of a fresh sticky bun.. to say the least, it was the highlight of my week. Well done Sir.

[@RandtMurf]

Wow chef John. You’re so talented. This is the most beautiful recipe I’ve seen by you so far.

[@elizabethcallihan9971]

I've made these tonight and put them covered in the frig. I will bake them in the morning.. Can't wait!

[@JeffAikema]

Great recipe! Made these for my family and they enjoyed it

[@brusselsprout5851]

I love this kind of challenging. You make it all so enjoyable. Thank you.

[@99nlouie]

Turned out perfectly, everyone loved them!

[@elre6270]

Love chef John’s recipes

[@rhythmyr]

They have a special place in my heart as well, John. My heart may even be wrapped up in a sticky bun, for how much of those I eat. It definitely rose when I saw this recent video of yours in my feed. It couldn't be any sweeter than this.

[@fourthgirl]

I'm not a fan of nuts in baked goods or of sticky things, but I love Chef John's videos so much, I will watch anyway.

[@twosocks1976]

Folks, when Chef John talks about a sticky dough yielding a better end product, he's not kidding. Pay attention to that little bit of advice. I have a 3 year old that absolutely is in love with my Amish potato dinner rolls. The dough is made with both cooked potatoes, and the water in which they are cooked. I found out very quickly that the more sticky. Dough is, the better the rolls turn out. When I shape the rolls into balls, I keep a small area of the counter lightly floured, and also a damp towel on the side for making the countertop a little wet if the dough is too dry and will not roll out. But in general, the dough is very sticky when I go to shape the balls. But the result is that I end up with rolls that are impossibly light. Every time I pull one away, I almost feel like I am going to lift off the ground because it is going to float up into the air. As for sticky buns, I have never made them. But I imagine they are like cinnamon rolls, only better, because they have lots and lots of toasted nuts. I am saving this recipe and we'll give it a try soon, provided that I can get some all-purpose flour at the store tomorrow.

[@Anna-loves-you]

Made these today with my little boy, we love them, so soft and fluffy

[@codyor4483]

Well since we are on lockdown, I decided to make these yesterday. They turned out super good, even though i forgot the Salt in the Dough part of the recipe. Texture is great, and so is the taste. Can't even tell "Im the Charles Kuralt, of forgetting the Salt".... Cheers

[@johnwood551]

Glad you showed us how you added the ingredients (those are important steps) Love it ! The sticky buns were my best item I made when 40 years ago I worked in Jackson Hole for a bakery . I’d bake all pre-dawn morning then deliver to all the Ski runs where people would shout : “It’s The Sweety-Bun King !!

[@ScipioXII]

Ah yes, the perfect handheld dessert to share with my friends during the quarantine 👌🏽

[@ItsJustLisa]

Hubby has been told to work from home until further notice and our governor is closing schools until the end of the month. I think sticky bun therapy will be necessary. Thanks Chef!

[@debbiedoesanything1976]

Joshua Wells (idk if that's how his surname is written Im sorry) did this recipe a few tine ago and now you chef John doing it means I have to make them on holy week here in Costa Rica. Thank you very much

[@trader025]

Look delicious - Grandma used to drizzle melted butter on em when they came out as well.

[@mattschaffer147]

My wife thinks I'm crazy but the cadence of your voice is fantastic.

[@carlinjack4476]

I made these today Chef John and I just have to say, you did it again! These are great! I knew I could rely on you to deliver after trying those thumbprint cookies!

[@CharleenDoll]

All your recipes always come out right, I love you 😘

[@TheMightyMize]

Great video. Amazing humor.

[@JakeLovesSteak]

I picked the wrong week to go low-carb... Those buns look delicious. I'm glad it took you all these years to perfect this recipe before sharing it with us.

[@mattmayo3539]

I make these every so often and the compliments never end. I’ve been asked to make these more times then I can count. 🤘🏻

[@lyndseycruickshank3248]

Love your buns Chef John!!!

[@bmpasley]

I’ve made these about 5 times and I’ve got them down to a science this is the best recipe ever thank you

[@grodeca]

I had been craving pecan rolls and out of all the videos yours was the best explanation and I’m in process of making them. I’ve been watching the video and stopping it to see step by step making sure that I make them just like you! So far so good 😊

[@mrtodd3620]

I made this recipe this eve and it was very reliable and the final product was delicious. Here are some comments...1. I didn't have any milk so I used heavy cream and some water. Heavy cream doesn't have much sugar so I should have added some of the sugar to it to activate the yeast, but it turned out fine. 2. I didn't toast the pecans, but they fry in the syrup anyway and come out toasty. 3. Trust your thermometer and stop at 200, which for me would have been around 25 minutes on the upper middle oven shelf. 4. I used the full 4 cups of flour, definitely a sticky dough but it is easy to work with during the recipe.

[@dannymorris7410]

so much wisdom from Chef John

[@lindarosenthal6835]

It’s a snowy day here. This will have to be my project today. Thank you.

[@johannesgutenburg9837]

made this with black walnuts and it was amazing!

[@dfletcher532]

Wow this brings back memories. Haven't had these since I was a child. Will be making these very soon.

[@regular-joe]

"...very carefully but with extreme confidence..." THAT'S what I need in my life!!!!

[@thescarletarcanatarot]

Philly-style sticky buns also have raisins mixed in the walnuts and glaze

[@DeeEll86442]

Hi Chef John, I love your recipes. I like to make things from scratch, but I have friends that are not very good at cooking or they just don’t have the time to bake. So I’ve taken some of your recipes and substituted ingredients to make them quicker and easier for my friends to make. This happens to be one of those recipes. Instead of making a dough I have them buy crescent rolls in the tube. I have them roll them out and add the sugar mixture and do the same as you do (except letting them rise. As for the pecan/cinnamon mixture, it was not sticky enough for them so I added a little maple syrup. Then they need to bake @350 for 15 to 20 min. until brown on top. Then like you said they need to rest a few minutes before turning out onto a plate. Also a round cake pan was used in my recipe. My friends don’t have the nice square one you have, plus a round pan is easier to turn over onto a large dinner dish. Like I said I love your recipes, so I hope you don’t mind that I have alter them a bit so my friends and also enjoy them. One day I will get them really cooking from scratch because that is the best. Thanks again, Dee😁👍

[@mattmayo3539]

I made these one time for a family event. Big mistake. I’m now told to not bother coming unless I bring these. Thanks a lot Chef John! 😂

[@mumarj]

I am glad to see how easy this version is to make. The other versions I saw had so many utensils and steps involved haha.

[@anthonyhitchings1051]

My family and I ate these this morning - very good.

[@carlinjack4476]

I just recently made your thumbprint cookies and I loved them. These Sticky Buns are next on the list!

[@Idiotbreadloaf]

I've never had sticky buns! They look amazing. 😍

[@chrism5971]

You are missing out on life 😉

[@fiber9m]

I'll make you some

[@KMcKee-qn6bo]

Pamela Idontknowyou I’m soooo sad for you.... Now that you know, your life will be better.

[@MarySanchez-qk3hp]

Oh, you MUST try some with great coffee! They're classic! And this looks like a good one!

[@klugyboy1500]

We’re only half a day into lockdown here in Spain and I’ve already watched all the videos.

[@mb7a4fmlg]

Yummy! Thank you so much for sharing! They look so delicious!

[@footballedit1067]

Hi Chef, I tried these sticky buns today - - they are soo tasty. Thankyou 🙏

[@sharonsolana]

Wow, look fabulous!

[@dalainebloom4505]

These look SOOOO DELICIOUS JOHN!!! I cannot wait to try this recipe!!! YUM!!! 😊👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼

[@spencera95]

Made these tonight right after watching this video. They were SOoo fluffy but still chewy. The dough wasn't as difficult to deal with as i expected. WHEN not if I make them again I'm gonna make just a smidgen more sticky topping. But other than that this recipe is amazing. Not a tough or dry crumb, its so moist.