Cool-Rise Sweet Rolls - Skirt in the Kitchen

~ The Coolrise Sweet Dough recipe is taken from the Farm Journel Best Ever Recipes cookbook. ~

Combine 2 cups sifted flour, 2 packets (4 1/2 teaspoons) dry yeast, 1/2 cup sugar

and 1/2 teaspoon salt; blend.

Add 1/2 cup softened butter

and 1 1/2 cups hot water. Beat 2 minutes on medium speed.

Add 2 eggs, one at a time, and 1 more cup of flour. Beat on high speed for 1 minute. Stir in enough flour, a little at a time, for a soft dough ball. Then knead 5 to 10 minutes. Cover dough with plastic wrap; cover the top of the bowl with more plastic wrap, then with a towel. Let set for 20 minutes to rise.

After 20 minutes, punch down dough and divide– Roll out with a pin,

spread 1/2 stick melted unsalted butter mixed with 1 1/8 cup dark brown sugar onto the surface of the dough. Glob on a mixture of filling taken from the Lane Cake recipe but divided in half: Melt 3/4 stick unsalted butter. Remove from heat to whisk in 3/4 cups plus 1/8 cup sugar and 5 large egg yolks. Return to medium heat on the stove, continue stirring until filling thickens and candy thermometer reads 180 degrees. Stir in 1 cup toasted chopped pecans and 3/4 cups assorted dried fruits with dark rum, just enough rum to make moist and add flavor. You may choose of the following– dried figs, prunes, raisins, dates, dried cherries, dried apricots. Then stir in 3/4 cups toasted coconut, then 1/4 cup chopped candied cherries. Pour in 1/2 cup bourbon and just a little freshly squeezed orange juice, half of 1/3 cup. Let cool before filling into sweet rolls, preferably have prepared ahead of time, chilled in the refrigerator before globbing onto dough in blobs.

After dough has been rolled up into a large rectangular tube shape, refrigerate 2 hours, covered, then 10 minutes at room temperature, uncovered.