Best Date Rolls Recipes

COCONUT DATE ROLLS

Steps:

• Chop coconut on large mat or cutting board and set aside.
• Place almonds into food processor. Add the dates on top. Whir in the food processor until these form a paste. You will still see some crumbs or large pieces of almond - this is OK.
• Once paste is mixed it will start to form a ball. Remove from food processor and roll into 2" logs or balls.
• Roll and press thru chopped coconut. While rolling your hands may become sticky due to the sugar in the dates - just rinse your hands with cold water and you will be able to handle the mixture easily again.
• Serve chilled. Store in fridge up to 2 weeks.
• Prep time is chopping coconut and processing paste. Cooking time is rolling.

SESAME DATE ROLLS

Steps:

• Place dates in a small bowl and completely cover with hot water. Allow to soak until softened, 10 to 15 minutes. Drain, but reserve soaking liquid.
• Combine soaked dates, 2 tablespoons toasted sesame seeds, walnuts, almonds, coconut, coconut oil, cardamom, cinnamon, vanilla, and salt in the bowl of a large food processor. Pulse several times until mixture comes together to form a soft "dough," scraping down the sides as necessary. If mixture is too dry, add in some of the reserved soaking liquid, 1 tablespoon at a time, until desired consistency is reached.
• Turn out dough onto a piece of parchment paper. Roll into a 10-inch long by 1 1/2-inch wide log using lightly greased hands. Sprinkle remaining toasted sesame seeds evenly over the log on all sides, pressing them in gently. Wrap the log in parchment paper, and refrigerate until firm, at least 1 to 2 hours.
• Remove log from fridge, and cut into about sixteen 1/2-inch thick rounds. Serve immediately or store in the refrigerator until ready to use.

DATE AND WALNUT PHYLLO ROLLS WITH GREEK YOGURT AND HONEY

Steps:

• Combine dates, walnuts, 3 tablespoons honey, orange peel, and cardamom in processor. Blend until paste forms.
• Preheat oven to 375°F. Line rimmed baking sheet with parchment. If using 17 1/2x12 1/2-inch phyllo sheets, place stack of 8 phyllo sheets on work surface. Halve stack crosswise, forming 16 sheets, each 12 1/2x8 3/4 inches; arrange in 1 stack. Or if using 13 1/2x8 1/2-inch phyllo sheets, stack 16 sheets on work surface. Cover phyllo stack with plastic wrap, then damp kitchen towel. Remove 1 phyllo sheet from stack and place on work surface; brush with melted butter. Top with second sheet; brush with butter. Starting 1 inch from edge at short end of phyllo, spoon 3 tablespoons date mixture in dollops in row parallel to edge. Mold date mixture into log, leaving 1/2-inch border at edges of phyllo. Roll up date log in phyllo, enclosing filling and forming roll (filling will be exposed at ends). Transfer to baking sheet; brush with butter. Repeat with remaining phyllo, butter, and date mixture. Bake until golden, about 23 minutes. Cool on baking sheet.
• Spoon yogurt into small bowl (or 8 individual bowls); drizzle remaining 1/4 cup honey over yogurt. Place 1 phyllo roll on each of 8 plates. Serve with honey-yogurt for dipping.

DATE ROLLS

Steps:

• Cream together shortening, 1 cup white sugar and 1 cup of brown sugar. Add eggs, vanilla and 1 tablespoon of water.
• Sift flour, soda, and saltTWICE and add to sugar mixture. Divide dough into 2 or 3 parts.
• Cook dates, 1/2 cup white sugar and 1 cup water over low heat, stirring constantly until it becomes a smooth paste. Let cool.
• Roll each section of dough into rectangles 1/4 - 1/2 inch thick.
• Spread filling over rectangles and roll up like a jelly roll. Cover and chill dough until firm; 2 - 3 hours.
• Preheat oven to 350 degrees F (180 degrees C). Slice dough 1/4 to 1/2 inch thick. Bake for 10 to 12 minutes.

DATE AND WALNUT ROLLS

Steps:

• Grease 2 - 8cm round x 17cm long nut roll tins. If you do not have nut roll tins you can use a bar loaf tin and cover it tightly in foil- the result is not as quite as good.
• Preheat oven to 180°C (350°F ).
• Combine the date, butter, sugar and water in a saucepan. Stir over low heat until the sugar and butter have melted. Bring to boiling point and then remove from the heat.
• Allow the mixture to cool.
• Stir the sifted bicarbonate soda, sifted flour, egg and nuts into the cooled date mixture.
• Spoon the mixture into the greased tins. Replace the lids tightly and bake upright in a moderate oven for 40 minutes.
• Stand rolls ten minutes before turning out onto wire racks to cool.
• Serve sliced with butter.
• Suitable to slice and freeze.
• As a variation you can use pecan nuts or macadamias in place of the walnuts.

DATE AND ALMOND ENERGY ROLLS

Steps:

• Line a plate with parchment paper.
• Put the dates in a small bowl and add enough boiling water to cover them. (Skip this step if dates are soft). Soak for 5 minutes, then drain.
• Combine dates and coconut in the bowl of a food processor; pulse for 30 seconds or until dates are coarsely chopped. Add almonds, coconut oil, and vanilla extract. Pulse until finely processed, about 15 seconds.
• Scoop 1 tablespoon of the mixture and place on a sheet of plastic wrap. Protecting your fingertips with the plastic wrap, mold each scoop into a roll that is 3 inches long. Place rolls onto a plate lined with parchment paper and refrigerate for 1 hour.

WHOLE GRAIN SOURDOUGH DATE ROLLS

Steps:

• Date Paste Filling
• Chop the dates and combine them in a saucepan with the water, butter, and salt. Bring the mixture to a low simmer, stirring occasionally. When the dates have softened, mash them with a potato masher or use an immersion blender.
• Set aside to cool.
• Starter Build
• Mix the ingredients for the sweet stiff starter, cover and let it build for 6-12 hours at room temperature. It will expand and get webby inside.
• Mixing the Dough
• Scald the milk by bringing it to 180F (I use the microwave) and then cool it by adding the cold butter to the milk. This will soften the butter for you.
• Add all of the ingredients to the bowl of a stand mixer, including the stiff starter (tear it into about 5 pieces so it incorporates easier).
• Mix with a dough hook attachment for 10-15 minutes, scraping down the sides of the bowl as needed.
• If you don't have a stand mixer, mix the dough by hand/dough whisk until all of the ingredients are incorporated, and then transfer the dough to your counter and knead it for about 10 minutes. See this video for the churning technique I use. Make sure to scrape up your dough and rotate it periodically.
• By machine or hand, this whole grain dough will not feel the same as a refined flour dough, but it will start to stay together and make a weak windowpane.
• Bulk Fermentation
• When the dough is smooth and elastic, place it in an oiled bowl. Cover and let it rise until it has almost doubled. This can be as little as 6 hours in warm temps and 12 hours in cool temps, or even longer if you refrigerate the dough.
• Shaping Rolls
• Grease a 9"x13" pan. I tend to use glass but metal is good too.
• Flour your countertop and scrape the dough out onto the floured surface.
• Pat the dough into a rectangle, flour the top of the dough and with a rolling pin, roll it into a rectangle about 24" wide and 12" deep. No need to be precise; but try to pull the corners into outward into a right angle and keep the dough thickness somewhat uniform.
• Ensure that you can lift your sheet of dough off the counter before moving to the filling step. If you can't, then dust and rub the sheet of dough with flour and carefully pry it off the counter with your bench knife and flip it over. Do some touch-ups with your rolling pin if needed to regain that rectangle shape. Now you will have dough that can roll up easily.
• Spread the date paste onto the surface of the dough, leaving a long 1/2" stripe at the top that is free of filling.
• Paint a smear of water down that stripe. This will help your rolls seal up (if that's what you want).
• Starting from the long end closest to you, roll the dough upward until you have a tube, seamside down.
• Using your bench knife (some people prefer serrated knives or chef knives), cut the tube in half, then quarters. Then cut each quarter in three pieces for a total of 12 rolls.
• Transfer the rolls to the greased pan (3 rows of 4 rolls).
• Loosely cover and let proof for 3-5 hours.
• Bake
• Preheat your oven to 350F for about 15 minutes.
• Place the pan of rolls uncovered on the middle shelf and bake 25-30 minutes. A metal pan may take a little less time. Look for golden edges on the dough, bubbling filling, and an internal temp of a dough portion of a center roll of at least 190F.
• Optional Cream Cheese Frosting
• In the bowl of a stand mixer. combine the cream cheese, butter, vanilla extract and powdered sugar.
• Using the paddle attachment, and a bowl hood if you have one, mix for a couple of minutes. Scrape down the sides and bottom of the bowl and continue mixing until the frosting is creamy and smooth.

CINNAMON-DATE-PECAN ROLLS WITH GLAZE (COOKING LIGHT)

Steps:

• Preparation To prepare dough, dissolve 1 teaspoon granulated sugar and yeast in 3/4 cup warm water; let stand 5 minutes. Combine 1/3 cup granulated sugar, 3 tablespoons butter, salt, and egg in a large bowl. Add yeast mixture; beat with a mixer at medium speed until blended. Lightly spoon flour into dry measuring cups; level with a knife. Gradually add 3 cups flour to yeast mixture, beating mixture on low speed until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; turn out onto a lightly floured surface. To prepare filling, combine brown sugar, cinnamon, and rind in a small bowl. Roll dough into a 15 x 10-inch rectangle; brush with 2 tablespoons butter. Sprinkle brown sugar mixture over dough, leaving a 1/2-inch border. Sprinkle dates and pecans over sugar mixture. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 18 (1/2-inch) slices. Place slices, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, about 1 hour or until rolls have doubled in size. Preheat oven to 375°. Uncover dough. Bake at 375° for 20 minutes or until rolls are golden brown. To prepare glaze, combine powdered sugar, syrup, and milk in a small bowl; stir with a whisk until smooth. Drizzle glaze over warm rolls. Serve immediately. Nutritional Information CALORIES 226(20% from fat); FAT 4.9g (sat 2.2g,mono 1.6g,poly 0.6g); PROTEIN 3.2g; CHOLESTEROL 20mg; CALCIUM 21mg; SODIUM 96mg; FIBER 1.5g; IRON 1.5mg; CARBOHYDRATE 43.4g Cooking Light, NOVEMBER 2007