I don't really use a recipe, although I was reading about the effects that the different ingredients have on the dough and this site:
http://www.reluctantgourmet.com/bread-m ... gredients/ said that one shouldn't use more than 2 Tbsp sugar for each cup of flour because it'll inhibit gluten production. So I'll have to keep that in mind.
I used approximately 2.5 cups milk, 2.5 cups water, 4 eggs, 1 cup oil, 1.5 tsp yeast, and maybe a 1/2 cup of sugar for the last batch I made. Mixed that together in this pail thing I have that has a dough hook that clamps onto the top. I think I put in some potato that I'd cooked in the microwave, and then poured in flour until the dough stiffened up. I left it in the fridge for 3 days and it got wetter and very, very puffy and bubbly!
I'd made several batches before this one with approximately the same ingredients, except I used butter instead of oil and let the dough rise a few hours at room temp instead of in the fridge for days. The dough from those batches was much better behaved (much less puffy).
Once the dough seemed puffy enough I flattened it into a big rectangle, spread butter over it, sprinkled sugar and cinnamon over the butter, and rolled it up. Then I cut it with a piece of dental floss. Although I did give up on the dental floss with the crazy dough because it was so hard to handle, and just started cutting hunks of it off with a bench scraper.
I made one batch of topping by bringing 1/2 cup butter, 1 cup brown sugar, and 1/4 cup of Karo to a boil and then pouring that into a baking pan. Sprinkled nuts on some of it, left some plain, and plopped the dough on top.
I had way more dough than room in the pan so started spreading soft butter in the bottoms of pans, pouring maple syrup in, and then plopping more dough in those pans, too. Baked them all at about 350 degrees F until they were 185 degrees or more, and they were all done enough. Flipped the pans over on baking sheets so the topping could run over the rolls.
I thought there would be quite a bit of variation between the different batches, but I tried them all and they were pretty much the same. The crazy dough ones weren't all that different from the ones I'd made before, so the proportions of milk to egg to sugar to fat don't seem to matter all that much. I don't think the potato made a difference either, so I'll leave that out next time.