Mammoth Maker's Mark Pecan Roll
For the dough:
1 cup hot milk (I heat it up in the microwave)
1/4 cup unsalted butter, cubed up
2 eggs, beaten
1 tsp. salt
1/3 cup sugar
4 cups bread flour
2 tsp. yeast.
Place ingredients into you bread machine and place on dough setting. You can use a regular mixer for this, just be sure you know what dough should look like, adjusting the recipe as needed (it may need additional flour or milk at the end).
While dough is rising, prepare 3-9" round cake pans by adding:
1/4 cup brown sugar (dark or light is fine)
1/4 cup Maker's Mark Bourbon
1/4 cup unsalted butter, melted
1 tsp. vanilla
3/4 - 1 cup pecans - optional
Place the brown sugar and Bourbon in to begin with, stirring to begin to dissolve and distribute the mixture. Then add the melted butter and vanilla, stirring again to mix. Set aside
When dough is done and risen, then roll out to a 12"X16" rectangle and slather with:
1/4 cup unsalted butter - room temperature
1/4 cup brown sugar
1 tsp. cinnamon
I suggest to roll the short end up to create a larger roll, then cut that larger roll into six rolls. Place one roll into the center of each, then take a second roll and unroll it by wrapping it around the roll that is in the center of each pan to create one large roll. Cover with plastic wrap and place in a warm spot - I usually preheat my oven to 200 degrees, then turn it off to create a warm home for dough to rise a second time (just remember to remove them before you preheat your oven to bake) for 30-40 minutes.
Preheat oven to 350 degrees and place risen rolls into the oven, baking for 30-40 minutes, depending on your oven. Remove from oven and allow to cool for FIVE MINUTES, then invert pans onto cutting board or surface. If you wait much longer, the caramel will begin to solidify too much and you will not get them out unless you place them over a low flame over you stove to liquify the caramel enough to invert them. Enjoy!
Posted by Ross Sveback