4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/3 cup plus 2 tablespoons firmly packed light brown sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup milk
1/2 cup water
1/4 cup butter or margarine
2 eggs, at room temperature
3/4 cup chopped dates or pitted dates, snipped
1 egg white
Servings: 18
1. Set aside 1 cup flour. In large bowl, mix remaining flour, 1/3 cup brown sugar, undissolved yeast, salt, allspice and nutmeg. Heat milk, water and butter until hot to touch (125º to 130ºF); stir into dry mixture. Mix in eggs and enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. Turn dough out onto lightly floured surface. Knead in dates. Divide dough in half. Divide each half into 9 pieces; shape each piece into a smooth ball. Place in 2 greased 8- × 8- × 2-inch square pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
3. Bake at 350ºF for 20 minutes. Remove rolls from oven; brush with egg white and sprinkle with remaining brown sugar. Return to oven and bake an additional 5 minutes or until done. Remove from pans and cool on wire racks.
Yield: 18 Rolls
Cuisine: Jamaican
1/3 cup plus 2 tablespoons firmly packed light brown sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup milk
1/2 cup water
1/4 cup butter or margarine
2 eggs, at room temperature
3/4 cup chopped dates or pitted dates, snipped
1 egg white
Servings: 18
1. Set aside 1 cup flour. In large bowl, mix remaining flour, 1/3 cup brown sugar, undissolved yeast, salt, allspice and nutmeg. Heat milk, water and butter until hot to touch (125º to 130ºF); stir into dry mixture. Mix in eggs and enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. Turn dough out onto lightly floured surface. Knead in dates. Divide dough in half. Divide each half into 9 pieces; shape each piece into a smooth ball. Place in 2 greased 8- × 8- × 2-inch square pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
3. Bake at 350ºF for 20 minutes. Remove rolls from oven; brush with egg white and sprinkle with remaining brown sugar. Return to oven and bake an additional 5 minutes or until done. Remove from pans and cool on wire racks.
Yield: 18 Rolls
Cuisine: Jamaican
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