2 cups all-purpose flour (2 to 2 1/2 cups)
1 1/4 cups sugar
1/2 teaspoon salt
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
1/2 cup water
1/4 cup plus 2 tablespoons butter or margarine
1 egg, at room temperature
1 cup chopped pecans
2 teaspoons ground cinnamon
3/4 cup chopped or pitted dates, snipped
Servings: 12
1. In large bowl, combine 3/4 cup flour, 1/4 cup sugar, salt and undissolved yeast. Heat water and 1/4 cup butter until very warm, 120º to 130ºF. Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/4 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 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 1 hour. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)
2. In small bowl, combine remaining sugar, pecans and cinnamon; reserve.
3. Punch dough down; turn out onto lightly floured surface. Roll dough to 12-inch square. Melt remaining butter; brush on dough. Sprinkle dates and 1 cup sugar mixture on dough. Roll up tightly as for jelly roll; pinch seam to seal. Cut into 1-inch slices. Roll each slice to 6-inch circle using remaining sugar mixture in place of flour on board; turn slices during rolling to coat top and bottom with sugar mixture. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
4. Bake at 375ºF for 10 to 15 minutes or until golden brown. Cool on baking sheets 5 minutes and remove to wire racks to cool completely.
Servings: 12
1 1/4 cups sugar
1/2 teaspoon salt
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
1/2 cup water
1/4 cup plus 2 tablespoons butter or margarine
1 egg, at room temperature
1 cup chopped pecans
2 teaspoons ground cinnamon
3/4 cup chopped or pitted dates, snipped
Servings: 12
1. In large bowl, combine 3/4 cup flour, 1/4 cup sugar, salt and undissolved yeast. Heat water and 1/4 cup butter until very warm, 120º to 130ºF. Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/4 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 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 1 hour. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)
2. In small bowl, combine remaining sugar, pecans and cinnamon; reserve.
3. Punch dough down; turn out onto lightly floured surface. Roll dough to 12-inch square. Melt remaining butter; brush on dough. Sprinkle dates and 1 cup sugar mixture on dough. Roll up tightly as for jelly roll; pinch seam to seal. Cut into 1-inch slices. Roll each slice to 6-inch circle using remaining sugar mixture in place of flour on board; turn slices during rolling to coat top and bottom with sugar mixture. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
4. Bake at 375ºF for 10 to 15 minutes or until golden brown. Cool on baking sheets 5 minutes and remove to wire racks to cool completely.
Servings: 12
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