1/2 cup warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast, * see note
3/4 cup warm milk (105º to 115ºF)
1/3 cup sugar
1/4 cup butter or margarine, at room temperature
2 tablespoons grated orange peel
1 1/2 teaspoons salt
2 eggs, at room temperature
5 1/2 cups all-purpose flour
1 8-ounce package chopped dates or pitted dates, snipped
Melted butter or margarine
1 cup confectioners' sugar
2 tablespoons orange juice
Servings: 32
1. Place warm water in large bowl. Sprinkle in yeast; stir to dissolve. Stir in warm milk, sugar, butter, orange peel, salt, eggs and 2 cups flour. Beat until smooth. Stir in enough additional flour to make a stiff 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. Punch dough down; knead in dates. Divide dough into 32 pieces; shape into balls. Place in 2 greased 9-inch square baking pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375ºF for 25 minutes or until golden. Brush with melted butter. Remove from pans and cool on wire racks. Blend confectioners' sugar with orange juice; spoon over warm buns.
Yield: 32 Buns
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow Quick Mix steps on package back.
2 packages Fleischmann's® Active Dry Yeast, * see note
3/4 cup warm milk (105º to 115ºF)
1/3 cup sugar
1/4 cup butter or margarine, at room temperature
2 tablespoons grated orange peel
1 1/2 teaspoons salt
2 eggs, at room temperature
5 1/2 cups all-purpose flour
1 8-ounce package chopped dates or pitted dates, snipped
Melted butter or margarine
1 cup confectioners' sugar
2 tablespoons orange juice
Servings: 32
1. Place warm water in large bowl. Sprinkle in yeast; stir to dissolve. Stir in warm milk, sugar, butter, orange peel, salt, eggs and 2 cups flour. Beat until smooth. Stir in enough additional flour to make a stiff 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. Punch dough down; knead in dates. Divide dough into 32 pieces; shape into balls. Place in 2 greased 9-inch square baking pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375ºF for 25 minutes or until golden. Brush with melted butter. Remove from pans and cool on wire racks. Blend confectioners' sugar with orange juice; spoon over warm buns.
Yield: 32 Buns
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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