| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
18 |
Servings |
INGREDIENTS
| 4 1/2 |
|
-(up to) |
| 5 1/2 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 1 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Nutmeg |
| 2 |
pk |
Yeast |
| 3/4 |
c |
Milk |
| 1/2 |
c |
Water |
| 1/4 |
c |
Butter |
| 3 |
|
Eggs |
| 8 |
oz |
Dates; chopped |
| 1 |
|
Egg white; lightly beaten with 1 tablespoon water |
| 1 1/2 |
c |
Powdered sugar (up to) |
| 2 |
tb |
Milk |
| 1/2 |
ts |
Vanilla extract |
INSTRUCTIONS
VANILLA FROSTING
From: arielle@bonkers.taronga.com (Stephanie da Silva)
Date: Thu, 23 Mar 1995 23:59:35 GMT
In a large bowl, combine 1 1/2 cups flour, sugar, cinnamon, salt, nutmeg
and yeast.
Heat milk, water and butter until hot to touch (125 to 130F). Gradually
add to dry ingredients. Beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionall. With spoon, stir in enough additional flour to
make a soft dough. Knead on lightly floured surface until smooth and
elastic, about 8 minutes. Cover, let rest on board 20 minutes.
Punch dough down, turn out onto lightly floured surface. Knead in dates.
Divide dough into 18 equal pieces, form into smooth balls. Place balls on
greased baking sheets, 2 inches apart, or in 2 greased 8-inch square baking
pans. Cover, let rise in warm, draft-free place until doubled in size,
about
30 minutes.
Brush with egg white mixture. Bake at 375F for 20 minutes. Remove from
pans and cool on wire racks. Drizzle frosting on rolls to make a cross.
Vanilla frosting: Stir together 1 1/2 cups icing sugar, 1 to 2 tablespoons
milk and 1/2 teaspoon vanilla extract.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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