breads

In bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast, and salt. Heat water, milk, and 1/2 cup butter until very warm (120 to 130 F); butter does not need to melt. Stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Roll dough to 22- x 10-inch rectangle. Melt remaining butter; brush on dough. Evenly sprinkle with remaining sugar, cinnamon, and dates. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut roll into 15 pieces.

Place, cut sides up, in greased 13- x 9-inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Bake at 375 F for 30 minutes or until done. Remove from pan; let cool on wire rack. Brush with Powdered Sugar Glaze, if desired.

Powdered Sugar Glaze:
In small bowl, combine 1 cup powdered sugar, sifted, and 1 to 3 tablespoons milk. Stir until smooth.

Makes 15 rolls

This recipe created by Fleischmann’s Yeast.