DOUGH
1/4 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast*
1/4 cup sugar
1/2 teaspoon salt
1/2 cup warm milk (105º to 115ºF)
1/3 cup butter or margarine, softened
3 3/4 cups all-purpose flour (3 3/4 to 4 cups)
2 eggs, at room temperature
FILLING
1/2 cup butter or margarine, melted (1/2 to 3/4 cup)
1 tablespoon ground cinnamon
1 8-ounce package chopped dates or pitted dates, snipped
1/2 cup chopped walnuts
Confectioners' sugar frosting, if desired
Servings: 24
1. Place warm water in large warm bowl. Sprinkle in yeast, stir until dissolved. Add sugar, salt, milk, butter and 1 cup flour; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/4 cup flour; beat at high speed 2 minutes. Stir in enough remaining flour to make a soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. While dough rests, line 2 1/2-inch muffin pans with paper muffin cups. Generously brush inside of muffin cups with melted butter.
4. Divide dough into 2 pieces. Roll each piece to 14 × 10-inches. Brush with melted butter; sprinkle cinnamon, dates and walnuts evenly on each dough piece. Roll up tightly from short end. Pinch seam to seal. Cut each roll into 12 slices. Place in greased muffin cups. Brush tops of rolls with melted butter. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
5. Bake at 375ºF for 15 minutes or until done. Remove from pans; cool on wire racks. Frost if desired.
Yield: 24 Rolls
Baking Time: 15 minutes
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow Quick Mix steps on package back.
1/4 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast*
1/4 cup sugar
1/2 teaspoon salt
1/2 cup warm milk (105º to 115ºF)
1/3 cup butter or margarine, softened
3 3/4 cups all-purpose flour (3 3/4 to 4 cups)
2 eggs, at room temperature
FILLING
1/2 cup butter or margarine, melted (1/2 to 3/4 cup)
1 tablespoon ground cinnamon
1 8-ounce package chopped dates or pitted dates, snipped
1/2 cup chopped walnuts
Confectioners' sugar frosting, if desired
Servings: 24
1. Place warm water in large warm bowl. Sprinkle in yeast, stir until dissolved. Add sugar, salt, milk, butter and 1 cup flour; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/4 cup flour; beat at high speed 2 minutes. Stir in enough remaining flour to make a soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. While dough rests, line 2 1/2-inch muffin pans with paper muffin cups. Generously brush inside of muffin cups with melted butter.
4. Divide dough into 2 pieces. Roll each piece to 14 × 10-inches. Brush with melted butter; sprinkle cinnamon, dates and walnuts evenly on each dough piece. Roll up tightly from short end. Pinch seam to seal. Cut each roll into 12 slices. Place in greased muffin cups. Brush tops of rolls with melted butter. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
5. Bake at 375ºF for 15 minutes or until done. Remove from pans; cool on wire racks. Frost if desired.
Yield: 24 Rolls
Baking Time: 15 minutes
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow Quick Mix steps on package back.
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