Date Rolls Recipe
Do you want a tasty Date Rolls recipe? I am certain both of us will be in agreement that this Date Rolls is truly delectable.
Ingredients
1/2 oz. fresh (compressed) yeast
2 oz. soft (light) brown sugar
1/2 pint warm milk
1 lb. strong plain (all-purpose) flour
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon mixed spice
Grated rind and juice of 1 orange
4 oz. butter, softened
6 oz. stoned (pitted) dates, chopped
Directions
Blend the yeast with 1 teaspoon of the sugar, the milk and 4 oz. (1 cup) of the flour.
Leave in a warm place for 15-20 minutes until frothy.
Sift the remaining flour, the salt and spices together into a warmed bowl.
Stir in the orange rind.
Make a well in the centre and pour in the orange juice and the yeast mixture.
Using one hand or a spatula, draw all the ingredients together and continue to mix until the dough comes away from the sides of the bowl.
Turn onto a floured surface and knead well for 5-7 minutes.
Put into a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2 hours until doubled in size.
Knead the dough for 4 minutes, then roll to a rectangle, about 1/2 inch thick.
Spread with the butter and sprinkle with the dates and remaining sugar.
Roll up tightly as for a Swiss (jelly) roll.
With a sharp knife cut into 1 inch slices.
Place cut side down, 1/2 inch apart, on a large greased baking sheet.
Put into an oiled polythene (plastic) bag and leave in a warm place for 20 minutes or until doubled in size.
Remove from the bag.
Bake in a hot oven, 425°F, Gas Mark 7 for 15 minutes.
Using a palette knife or spatula turn the slices over and bake for a further 10 minutes until well risen and golden brown.
Cool on a wire rack for 10 minutes and serve warm or cold.
Leave in a warm place for 15-20 minutes until frothy.
Sift the remaining flour, the salt and spices together into a warmed bowl.
Stir in the orange rind.
Make a well in the centre and pour in the orange juice and the yeast mixture.
Using one hand or a spatula, draw all the ingredients together and continue to mix until the dough comes away from the sides of the bowl.
Turn onto a floured surface and knead well for 5-7 minutes.
Put into a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2 hours until doubled in size.
Knead the dough for 4 minutes, then roll to a rectangle, about 1/2 inch thick.
Spread with the butter and sprinkle with the dates and remaining sugar.
Roll up tightly as for a Swiss (jelly) roll.
With a sharp knife cut into 1 inch slices.
Place cut side down, 1/2 inch apart, on a large greased baking sheet.
Put into an oiled polythene (plastic) bag and leave in a warm place for 20 minutes or until doubled in size.
Remove from the bag.
Bake in a hot oven, 425°F, Gas Mark 7 for 15 minutes.
Using a palette knife or spatula turn the slices over and bake for a further 10 minutes until well risen and golden brown.
Cool on a wire rack for 10 minutes and serve warm or cold.
