DOUGH
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/2 sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup water
1/2 cup milk
1/4 cup butter or margarine
2 eggs, at room temperature
1 cup chopped dates or pitted dates
CINNAMON TOPPING
1/2 cup sugar
1/4 cup butter or margarine, softened
1 egg yolk
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
Servings: 14
1. To make dough: In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120º to 130ºF). Add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 35 to 45 minutes. (For Rapid Rise Yeast, cover dough and let rest on floured surface 10 minutes. Proceed with recipe.)
3. Punch dough down. On floured surface, knead in dates. Divide dough into 14 equal pieces; form into smooth balls. Place on greased baking sheets. With palm of hand, flatten each ball slightly.
4. To make topping: In medium bowl, combine sugar and butter. Stir in egg yolk, flour and cinnamon; blend well. Divide into 14 equal portions.
5. With palm of hand, flatten each portion of topping into a 2 1/2-inch round; place a topping on each dough piece. With sharp knife, make 1/4-inch cuts on each roll to resemble shell shape. Cover; let rise in warm, draft-free place until doubled in size, about 25 to 35 minutes.
6. Bake at 375ºF for 15 to 18 minutes or until golden. Remove from baking sheets; cool on wire racks.
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Cinnamon-Chocolate Topping: Stir 2 tablespoons unsweetened cocoa into Cinnamon Topping.
Yield: 14 rolls
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/2 sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup water
1/2 cup milk
1/4 cup butter or margarine
2 eggs, at room temperature
1 cup chopped dates or pitted dates
CINNAMON TOPPING
1/2 cup sugar
1/4 cup butter or margarine, softened
1 egg yolk
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
Servings: 14
1. To make dough: In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120º to 130ºF). Add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 35 to 45 minutes. (For Rapid Rise Yeast, cover dough and let rest on floured surface 10 minutes. Proceed with recipe.)
3. Punch dough down. On floured surface, knead in dates. Divide dough into 14 equal pieces; form into smooth balls. Place on greased baking sheets. With palm of hand, flatten each ball slightly.
4. To make topping: In medium bowl, combine sugar and butter. Stir in egg yolk, flour and cinnamon; blend well. Divide into 14 equal portions.
5. With palm of hand, flatten each portion of topping into a 2 1/2-inch round; place a topping on each dough piece. With sharp knife, make 1/4-inch cuts on each roll to resemble shell shape. Cover; let rise in warm, draft-free place until doubled in size, about 25 to 35 minutes.
6. Bake at 375ºF for 15 to 18 minutes or until golden. Remove from baking sheets; cool on wire racks.
____________________
Cinnamon-Chocolate Topping: Stir 2 tablespoons unsweetened cocoa into Cinnamon Topping.
Yield: 14 rolls
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