yeah, I was about to say that... hopefully, the longer version is still available... full of puns!

Longer version still available! Much more fun! I watched that one again instead!😄

There's even more of that stint at Instagram.

IKR oh, when Julie cried of joy, I dang near lost it!!!

Literally why I’m here haha just saw that episode on TV and I was dying. They seemed a little elevated 😂

It’s still on YT! It’s the 22 min version. Absolutely HILARIOUS!

Well, it's a scripted show and they probably workshopped their onscreen personality. That's not to say that they aren't friends, a lot of chemistry workshops do include getting to be friends with your partner, but this show isn't generally indicative of their actual relationship.

Girl definitely lol

do you use bread flour or regular flour

@@analidahassenmayer6309 bread flour

agreed--and thank god I saved that on my Tivo!! When they toured a few years back , I got to ask a question but all I did was bring up how many tears of laughter I shed when watching the original episode. I wanted to ask if they'd had a few before shooting but i didn't have the heart :)

@@jdeveraux1027 Oh, that's funny! :D Love it

Try the scoop biscuit or the layered biscuits. They’d go well with savory.

Someone could make a hilarious edit with some of the quotes in this video. 😂 Sorry, dirty mind. 😏

I died laughing when Julia said in the “Chorizo & potato taco” video, “I like to pinch the backside.” How Dan did not at least giggle is beyond me.

It may have to do with the humidity in your area, I would also suggest weighing your ingredients. I almost exclusively looked for recipes with a metric conversion because it reduces my margin of error.

Their fluffy dinner rolls recipe also uses this method. :)

I took a class at KA flour in making these. No butter there either. We were told the butter is what causes the buns to separate into strips/rings and not keep their bun shape. It works. I don't use butter ever.

If you are using regular active dry yeast, you need to add slightly more. So go two and half teaspoons regular.

make the day before and pop in the microwave in the morning for a quick warm-up.

Using the other cup measurements if you do not have a scale, I found that using 2 and 3/4 cups of flour was not enough flour. I had to increase the flour by 2/3 cup, otherwise i the dough is too moisture laden to work with. Three and one third (3 and 1/3 ) cup of flour will work with their measurements

On the stovetop

When I’m making hot cinnamon rolls for after breakfast I start with the first rise. I knock the dough down and covered in plastic,than refrigerate the dough, and the pan with the nuts and Carmel. Once the dough is cool (1 to 2 hours) I remove it and the pan from the fridge. Using a roller I get it to the proper size 18”x15” than add the brown sugar and cinnamon, and roll them up. Cut and put the rolls in your pan and put it back in the refrigerator until Morning. After Breakfast I pull the rolls out of the fridge and bake them off. I find that the secound rise in the fridge allows the rolls to rise to perfection. Because these roll are cold it takes longer to bake them. Checking the temp is very important. I’ve always felt that theseshould be eaten in the morning. I use to get up at 4am to make these,now I do the work at night.

because the layer of the caramel prevents the nuts from being toasted

Yes they don't/won't toast when combined with wet ingredients. Goo & dough are definitely wet. :)

If the nuts are not toasted, they release steam into the baked goods and could make the sticky buns (or brownies, cakes, ect.) soggy.

Update on how they turned out after baking??

Do you not have a microwave, or are you one of those people who fears microwaves?

@@jamesjfisk4968 I dont have one