that sweet roll is an abomination LOL and yes the whole wheat flour substitution definitely contributed to it being super dense

Oh Cowboy, candy making is NOT for the faint of heart. Your experience with taffy is completely normal. Boiling sugar water is extremely dangerous so I'm glad you didn't get hurt

"In the end, AnyAustin will have more 'white guys yapping in front of a greenscreen' videos to answer for than even we kings and generals."
~Napoleon Bonaparte

Re: sweet roll -

Uses wrong flour and criticizes the flavor, and uses a larger bundt pan and complains there's too much bread... I think perhaps those things are related.

1:30 Insert milk drinker insult here

"A new hand touches the... bacon strips!" Okay, I'll watch the rest of the video.

Food diagnostics from my wife and I as a pair of untrained amateurs

We think your sweat roll over rose which gave it that yeasty flavor. The recipe said to use a smaller container and probably said to let it rise to the top and since yours was bigger, that let the yeast go for too long. Also, a decent amount of recipes don't specify to grease loaf pans like that, it should always be assumed.

We also think Lavender Loaf didn't rise because it was over worked during kneading. There was a point where you poked it and it bounced back that meant it was perfect, but you went back to futz with it some more, causing the problem.

The taffy failed because candy is difficult and very very hard to do

Ive made the sweetroll a couple times, it definitely requires the smaller bundt pan 😭 and white flour, wheat flour 100% changed the flavor and the yeast in that size bundt pan wouldve been overdone? If that makes sense? Im so sorry this happened to ya, take it as a learning experience! You got this!

I think marinate is the word you were looking for. Yeast is an ingredient you definitely need to prepare, activate, and cook correctly or it will mess up your bread. I would watch you rank the whole cookbook, honestly. I love your content and humor.

oh no you dont! that sweet roll was deffo suffering under the whole wheat flour! xD

i made this exact same mistake recently, with a muffin recipe i like to make, and ss i was running out i subbed in like 25% whole wheat and the difference was like, fluffy muffin to almost bread.

loved the vid ❤

Bros out here Alduinposting, eating his way through Skyrim

Greasing the pan is pretty much implied in any baking recipe lol Many historical recipes also do not specify details like that they assume you already know.

“Sweet” roll having very little actual sweetener is kind of realistic for a working class person’s treat. Its what they’ve got, not exactly a king’s meal.

12:18 the honey nut treats are actually really good. I still make them every now and then. they taste even better if you let them firm up in the fridge.
13:11 pot with taller sides and a candy thermometer
17:44 if you try this again, use a slurry of corn starch and water.

I tried an apple cabbage stew once. Went a bit heavy on the cinnamon, but it was edible. If you know German culture you know what "it's edible" means.

insane algorithm pull. Definitely going to try and cook some of this stuff, I love steamed cabbage !

if you're gonna use a cooking thermometer for one thing in your entire cooking journey, let it be for candy making/caramelization. Sugar does NOT leave room for approximation.

I've only watched 5 min yet, but wanted to give a comment already on the sweetroll. That writers of recipies just assume everyone knows they have to grease the pan when baking is not a you-thing, it's on them. We all make mistakes cooking, on any level (I put coffe grains in my first chocolate kake), but recipies should rather over explain than give too little info.
Glad to see thar you are creative changing the recipies to what you have. For instance if it say sugar, you can change it with honey, brown sugar, syrup etc or if it say lime, use lemon, even orange juice works. Flour is not the place I would do that tho, as baking with yeast needs fluffyness to rise and it will collapse and taste like yeast if the grain is too heavy. Also often only white fine milled wheat for cakes.

I'm pretty sure that the general consensus on Skyrim Sweetroll recipe from the book is that it just needs more sweeteners, for example plenty more honey in the dough and/or either more honey drizzled on top, dust sugar or maybe even something like ground almond on the surface.

Yes, blame the book for assuming you'd have the bare minimum of common sense.