5 1/2 cups all-purpose flour (5 1/2 to 6 cups)
1/2 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs, at room temperature
CINNAMON-DATE FILLING
1 8-ounce package chopped dates
2/3 cup packed brown sugar
1/2 cup sliced almonds, toasted
1/2 teaspoon ground cinnamon
Servings: 24
1. In large bowl combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and 1/4 cup butter until very warm (125º 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. With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 8 minutes. Cover; let rest 10 minutes.
2. Halve dough. Roll each to 12-inch square. Melt remaining butter; brush on squares. Sprinkle center third of each with 1/4 Cinnamon-Date Filling. Fold 1 third over center third. Sprinkle 1/4 filling on each folded third. Fold remaining side over center filled third; pinch seams to seal. Cut each into 12 strips. Twist each strip 2 times in opposite directions. Place on greased baking sheets. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
3. Let rolls sit at room temperature, uncovered, 10 minutes. Bake at 400ºF for 15 minutes or until done. Remove from sheets; cool on racks.
____________________
Cinnamon-Date Filling: Combine chopped dates, packed brown sugar, toasted, sliced almonds and ground cinnamon.
Yield: 24 twists
Baking Time: 15 minutes
1/2 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs, at room temperature
CINNAMON-DATE FILLING
1 8-ounce package chopped dates
2/3 cup packed brown sugar
1/2 cup sliced almonds, toasted
1/2 teaspoon ground cinnamon
Servings: 24
1. In large bowl combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and 1/4 cup butter until very warm (125º 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. With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 8 minutes. Cover; let rest 10 minutes.
2. Halve dough. Roll each to 12-inch square. Melt remaining butter; brush on squares. Sprinkle center third of each with 1/4 Cinnamon-Date Filling. Fold 1 third over center third. Sprinkle 1/4 filling on each folded third. Fold remaining side over center filled third; pinch seams to seal. Cut each into 12 strips. Twist each strip 2 times in opposite directions. Place on greased baking sheets. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
3. Let rolls sit at room temperature, uncovered, 10 minutes. Bake at 400ºF for 15 minutes or until done. Remove from sheets; cool on racks.
____________________
Cinnamon-Date Filling: Combine chopped dates, packed brown sugar, toasted, sliced almonds and ground cinnamon.
Yield: 24 twists
Baking Time: 15 minutes
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