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Baker's Joy does not leave a residue. Regular cooking spray, such as Pam, that is not designed specifically for baked goods will leave a residue. I've not noticed an aftertaste, but everyone has different taste sensitivities.
Now, to Aaron's question about the baking soda. I think that the answer is along the same lines as what Kid Pizza said about baking soda in cookies in his reply to Italian Cook, who wondered about refrigerating and freezing the dough. The baking soda is not there to give lift.
The recipe that I was using had baking powder and yeast. Because I was using buttermilk, I needed to offset it with some baking soda, remembering that baking soda has 4x the rising power of baking powder. I buy the Bakewell Cream Baking Powder from KAF (not the regular Bakewell Cream, which is different).I'll post my version of the recipe in the recipe section as soon as I can.
Addendum: I've now posted the recipe in the recipe section here.
The wood stove is cast iron, so it gets hot. I would only use cast iron pans or griddles on it. Other metals would likely melt. The Le Creuset and Staub ones that I use have the enamel on iron. Our stove is designed primarily for heating the house, although it also creates a nice atmosphere. An Amish woman, the sister of the owner at the store where we bought it, told me that the top would be suitable for heating a pot of soup and other such kinds of cooking. If I had an iron kettle, I could probably boil water for tea. One of these days, I will try it for flatbreads and pancakes.
I have seen Lodge rectangular cast iron griddles at T.J. Maxx on occasion. Possibly that would work over Aaron's two burners on a gas stove. I think that the cookie sheets would warp.
I'm sure the stove that Italian Cook remembers was a real cast iron kitchen wood stove--probably with an oven as well.
A friend who bought an old house here found a wood stove in the basement that was designed to heat up water for doing laundry!
With our stove, my husband is still learning about how different woods burn. (Yes, he can tell by looking at it the kind of tree from which it comes. I'm trying to learn that.) Some give a fast fire, like pine, which is good for starting the fire, while oak and ash create a steadier fire.
I buy Breitsamer honey--a German brand that is carried at T.J. Maxx, Tuesday Morning, and Big Lots. Of course, they do not always have it all the time. We like their Golden Selection, and the Rapsblute Honey (rapeseed flowers) honey is my husband's particular favorite. The Acacia honey is very light, so it is good when you do not want too much honey flavor. My husband asked me not to buy the Forest Honey (too strong) or even the Meadow Flower honey.
I like to buy local honey when I can. That is harder to do in my part of Texas, hence resorting to the stores mentioned. In Indiana, there is a couple who have honey production and come to the local Farmer's Market in the summer. We liked theirs enough that I bought the biggest jar of it that I could before we left last summer. (Yes, it was gone within a month.) I've also bought blueberry flower honey at the local blueberry place, that was from Michigan. A friend gave us some Buckwheat Honey. I've not tried it yet.
My husband goes through honey fast. He likes it on pancakes and waffles, and he likes it on the oatmeal he eats almost every morning. I like baking with it, since as Cass has told us, using some keeps our baked goods fresher longer.
Added thoughts: I note that a lot of reviewers for the recipe were refrigerating the rolls overnight on the second rise. Perhaps that is why no one else reported a butter boil over. It's also possible that the KAF special cinnamon sugar mix soaks up more butter. Apparently, more butter boiled over than I realized, because I'm baking bread tonight--and the oven is still releasing smoke. I will need to do a thorough cleaning of it tomorrow.
Thank you for the good wishes, Cass. I did use an oven thermometer with the stove at this place, so I know that the temperature was accurate, even with the foil liner on the bottom. Everything else I baked had no issues, so in this case, I'm pretty sure that KAF mislead me about pan size. It might also be that their "special cinnamon sugar, which they use in the topping and the filling, makes a difference in how the topping absorbs the butter, which would be why it bubbled out and onto the oven floor.
I am waiting to see if KAF will post my review and respond to it. If not, I may e-mail them directly later today, and see if I can get an answer. Their answers to people's questions lately have been less than helpful.
I would only make Sticky Buns once a year or so. If I try the recipe again, with larger pans, it will not be until sometime next year unless I can be sure that they will come out well enough that I can give one pan away. We are going to have to do a lot of walking to offset these! They are good enough to eat but not good enough to give away.
