As it turns out cake yeast is almost impossible to find. I checked with a couple of bakeries, but in the end decided it wouldn't hurt the spirit of the recipe if I substituted. Thank goodness for the internet. I found a yeast conversion site, pulled out my instant yeast, and began baking.
scalded. That's the first time I've seen that too. Why scald milk? The dough came together easily, doubled nicely, handled great, and rolled out beautifully. Working with it was easy. I wonder if my ease with the dough is because of all my dough practice lately or because my grandma's dough is simply superior to the other baker's doughs. Right now, I'm thinking it's just my grandma.
I used a 10 inch cake pan. As I brushed the butter on the dough and began sprinkling brown sugar on what would be in the inside, I became conservative. The sheer amount of butter and brown sugar was staggering. I did a light sprinkling of brown sugar. Next time, I'll spread it on thick!
Grandma's Sticky Buns
From: Grandma Goodwin
1 cake yeast (or 2 1/4 tsp instant yeast)
1 c milk
1/3 c sugar
1/3 c butter
4 c flour
1 tsp salt
6 Tbs butter
13 Tbs brown sugar
Karo syrup (no amount specified, I used 1 Tbs)
Melted butter for brushing
1. (If using cake yeast: Soften 1 cake yeast in 1/4 c of water before.) Add yeast to milk, scalded. Add sugar and butter and cool to lukewarm. Butter will melt in hot milk.
2. Add 1 cup of flour and beat well. Allow this sponge to stand until light.
3. Add beaten eggs, salt, and remaining flour. Dough should be easy to handle. Knead until smooth. Let rise until doubled in bulk. (I let rise for 90 minutes.)
4. Punch down and store in fridge or make into rolls.
5. Preparing Pan. Muffins: Prepare muffin pans by spreading thickly with topping mixture. Cake Pan: Spread mixture on the bottom of a cake pan. (I used 10 inch cake pan.)
6. Roll dough out into oblong shape about 1/4'' thick. Brush with melted butter and sprinkle with brown sugar. Roll jelly roll fashion and cut into 1'' pieces.
7. Put into muffin tins or cake pan slightly spaced. Allow to rise until doubled in bulk.
8. Bake 425 for 15-20 minutes for tins and 20-25 minutes for cake pan.
Note: Lazy way- do not roll out dough, put small balls of dough into muffin tin with topping and "sticky" will only just be on the outside.