5 3/4 cups all-purpose flour (5 3/4 to 6 1/4 cups)
1/2 cup sugar
1 1/2 teaspoons salt
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 cup milk
2/3 cup water
1/4 cup butter or margarine
2 eggs, at room temperature
1 8-ounce package chopped dates or pitted dates, snipped
2 tablespoons orange peel
1/4 cup melted butter or margarine
Orange Glaze
ORANGE GLAZE
2 cups confectioners' sugar, sifted
1/3 cup orange juice
Servings: 16
1. In large bowl, combine 2 cups flour, sugar, salt and undissolved yeast.
2. Heat milk, water and 1/4 cup butter until very warm (120º to 130ºF). Butter does not need to melt. Gradually add liquids to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 20 minutes (10 minutes for Rapid Rise Yeast).
3. Meanwhile, mix dates with orange peel; reserve.
4. Punch dough down; divide dough in half. On lightly floured surface, roll each half to 12-inch square; brush each with 2 tablespoons melted butter. Divide date mixture evenly over each square to within 1 inch of edge. Roll up tightly as for jelly roll. Pinch seams to seal. Cut each roll into 8 equal pieces (about 1 1/2-inches wide). Make two cuts through each piece, parallel to cut sides and extending to within 1/2-inch of other side. Turn each leaf on its side and spread the three leaves apart into fan shape. Place on greased baking sheets, about 2 inches apart. Cover; let rise until doubled in size, about 50 minutes or refrigerate for 24 hours.
5. Refrigerated Dough: Uncover dough carefully. Let stand, uncovered, 10 minutes at room temperature.
6. Bake at 375ºF for 20 minutes or until done. Remove from baking sheets and place on wire racks to cool. Top with Orange Glaze. Makes 16 rolls.
____________________
Orange Glaze: Blend 2 cups sifted confectioners' sugar with 1/3 cup orange juice until smooth.
Servings: 16
1/2 cup sugar
1 1/2 teaspoons salt
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 cup milk
2/3 cup water
1/4 cup butter or margarine
2 eggs, at room temperature
1 8-ounce package chopped dates or pitted dates, snipped
2 tablespoons orange peel
1/4 cup melted butter or margarine
Orange Glaze
ORANGE GLAZE
2 cups confectioners' sugar, sifted
1/3 cup orange juice
Servings: 16
1. In large bowl, combine 2 cups flour, sugar, salt and undissolved yeast.
2. Heat milk, water and 1/4 cup butter until very warm (120º to 130ºF). Butter does not need to melt. Gradually add liquids to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 20 minutes (10 minutes for Rapid Rise Yeast).
3. Meanwhile, mix dates with orange peel; reserve.
4. Punch dough down; divide dough in half. On lightly floured surface, roll each half to 12-inch square; brush each with 2 tablespoons melted butter. Divide date mixture evenly over each square to within 1 inch of edge. Roll up tightly as for jelly roll. Pinch seams to seal. Cut each roll into 8 equal pieces (about 1 1/2-inches wide). Make two cuts through each piece, parallel to cut sides and extending to within 1/2-inch of other side. Turn each leaf on its side and spread the three leaves apart into fan shape. Place on greased baking sheets, about 2 inches apart. Cover; let rise until doubled in size, about 50 minutes or refrigerate for 24 hours.
5. Refrigerated Dough: Uncover dough carefully. Let stand, uncovered, 10 minutes at room temperature.
6. Bake at 375ºF for 20 minutes or until done. Remove from baking sheets and place on wire racks to cool. Top with Orange Glaze. Makes 16 rolls.
____________________
Orange Glaze: Blend 2 cups sifted confectioners' sugar with 1/3 cup orange juice until smooth.
Servings: 16
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