How can I reconstruct my Grandmother's recipe from just ingredients?

Question

My grandmother would always create her famous Sticky Buns every year around christmas time. Since she has passed, I would like to carry on the tradition. However, all she left behind was a list of ingredients. She had the process tucked away in her head. The ingredients are:

Dough:

• 2 teaspoons dry yeast
• 1 1/4 cup warm water
• 3 tablespoons butter/margarine, softened
• 3 tablespoons sugar
• 2 tablespoons instant non-fat dry milk
• 1 teaspoon salt
• 3 - 3 1/4 cups bread flour (or all-purpose flour)

Filling:

• 1/3 cup butter or margarine, softened
• 1 tablespoon sugar
• 1 teaspoon cinnamon

Sauce:

• 1/2 cup brown sugar
• 1/4 cup butter or margerine
• 1/4 cup corn syrup
• 1/2 cup chopped pecans

I have a bit of baking experience, and have found some similar recipes online, but not the exact same ingredients.

My grandfather knows a bit of the process, but not completely. He said: "I'm assuming you make it just like any other rolls (1). Because it has yeast in it, you have to let it rise. Flatten it out with a rolling pin and then put it on a cookie sheet, cover with a towel. Then let it rise for maybe 30 minutes, it should double in size. Roll it out with a rolling pin and spread the filling on it; roll it up into a pipe like tube; slice it into the thickness you want (2); place the rolls in 9-inch pans all together (no space between)(3). Spread sauce on top (4). Bake at 350 F for 20-25 min - good luck!"

Before I go and waste a ton of ingredients trying to figure it out, is there a way I can find out what best process might fit for this?

1. What process should I use for the dough?
2. What thickness would be preferable for the rolls to bake properly without being raw in the middle in that time?
3. Do I really need to leave the rolls stuck together while baking, or should I keep them apart and let them expand into each other?
4. It seems like the sauce shouldn't go on top before baking, that would make them soggy, no?

Answer 1

I think that actually you already have all the information you need. Let's go through the questions you mention:

1. You can use whichever process you prefer. Any of the usual methods for making yeast dough will give you the same result here.

2. This is the wrong question to ask. Deciding on the baking time first and choosing the thickness second is very difficult and serves no purpose. Just use the thickness you prefer and then bake until done, no matter how long it takes. Obviously, don't go with anything crazy the first time, use a thickness that is somewhere within the typical roll range, accounting for rising.

3. Yes, this kind of buns is generally arranged with sides touching before rising.

4. I think that it is intentional to use the sauce before baking, but you can try both ways and see which you like more. Both will produce edible rolls, and if you distrust your grandfather's memory, there is only one way to discover which one was your grandmother's preferred method - a side-by-side test.

So good luck, and go enjoy some nice rolls.