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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.
