Orange-Date Rolls

Yield: about 24


  • 2 1/2 cups(about 9 ounces) all-purpose flour, plus more as needed
  • 1 1/2 teaspoons instant yeast
  • 1/2 teaspoon salt
  • 1/3 cup sugar, plus more for sprinkling on rolls if desired
  • 2 tablespoons butter, plus more for greasing the bowl and pan and for glazing
  • 1 egg
  • 1/2 cup milk, plus more as needed

1. Combine the flour, yeast, salt, and sugar in the container of a food processor fitted with the steel blade and process for 5 seconds. Add the 2 tablespoons butter and the egg and pulse a few times, until well combined. With the machine running, drizzle most of the milk through the feed tube. Process just until a dough ball forms; add more milk, 1 teaspoon at a time, if necessary. Knead by hand on a lightly floured surface for a minute or two longer, adding a little more flour or milk if necessary, until the dough is silky smooth and quite elastic.

2. Butter a bowl; place the dough in it. Cover and let rise until doubled in bulk, at least two hours. (You can hasten the process by placing it in a warm place.) Roll out the dough into a 1/2-inch-thick rectangle. Brush liberally with melted butter, then sprinkle with 1/2 cup brown sugar, 2 tablespoons minced orange zest, and 1/2 cup minced dates; add 1/2 cup chopped nuts if you like. Roll it up, lengthwise, then cut into 1-to 1 1/2-inch-thick slices. Place in a buttered 12-compartment muffin tin. Cover and let rise until puffy, about 1 hour. Brush with additional buttter and sprinkle with sugar just before baking. While rising, boil together 1/2 cup sugar and 1/2 cup orange juice until thickened. Brush the slices liberally with this mixture before baking.

3. Preheat the oven to 400 degrees F. Bake until nicely browned, 20 to 30 minutes.

From How to Cook Everything: Simple Recipes for Great Food by Mark Bittman
Copyrightę 1998 by Mark Bittman
Permission by Macmillan
New York, NY