DOUGH
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/2 cup sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup water
1/2 cup milk
1/4 cup butter or margarine, cut into pieces
2 eggs
1 cup chopped or pitted dates, snipped
CINNAMON TOPPING
1/2 cup sugar
1/4 cup butter or margarine, softened
1 egg yolk
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
Servings: 14
1. Make dough: In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120º to 130ºF). Gradually 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, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.
2. 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 35 to 45 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)
3. Punch dough down. Remove dough to lightly floured surface. Knead in dates. Divide dough into 14 equal pieces; form into smooth balls. Place on two greased baking sheets. With palm of hand, flatten each ball slightly.
4. Make topping: In medium bowl, combine sugar and butter. Stir in egg yolk, flour and cinnamon; blend well. Divide into 14 equal portions.
5. With palm of hand, flatten each portion of topping into a 2 1/2-inch round; place one round on top of each dough ball. With sharp knife, make cuts, 1/4-inch deep, on top of each roll to resemble seashell. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
6. Bake at 375ºF for 15 to 18 minutes or until golden; switch positions of sheets halfway through baking for even browning. Remove from sheets; cool on wire racks.
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CINNAMON-CHOCOLATE TOPPING: Stir 2 tablespoons unsweetened cocoa into Cinnamon Topping.
Yield: 14 Rolls
Cuisine: Mexican
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/2 cup sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup water
1/2 cup milk
1/4 cup butter or margarine, cut into pieces
2 eggs
1 cup chopped or pitted dates, snipped
CINNAMON TOPPING
1/2 cup sugar
1/4 cup butter or margarine, softened
1 egg yolk
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
Servings: 14
1. Make dough: In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120º to 130ºF). Gradually 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, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.
2. 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 35 to 45 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)
3. Punch dough down. Remove dough to lightly floured surface. Knead in dates. Divide dough into 14 equal pieces; form into smooth balls. Place on two greased baking sheets. With palm of hand, flatten each ball slightly.
4. Make topping: In medium bowl, combine sugar and butter. Stir in egg yolk, flour and cinnamon; blend well. Divide into 14 equal portions.
5. With palm of hand, flatten each portion of topping into a 2 1/2-inch round; place one round on top of each dough ball. With sharp knife, make cuts, 1/4-inch deep, on top of each roll to resemble seashell. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
6. Bake at 375ºF for 15 to 18 minutes or until golden; switch positions of sheets halfway through baking for even browning. Remove from sheets; cool on wire racks.
_____________________
CINNAMON-CHOCOLATE TOPPING: Stir 2 tablespoons unsweetened cocoa into Cinnamon Topping.
Yield: 14 Rolls
Cuisine: Mexican
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