COOL RISE CINNAMON TWISTS

FOR THE DOUGH:
5 1/2 to 6 cups all-purpose flour, divided use
1/2 cup sugar
2 packages Fleischmann's Rapid Rise Yeast
1 teaspoon salt
1 cup milk
1/2 cup water
1/2 cup butter or margarine, divided use
2 eggs, at room temperature
FOR THE CINNAMON-DATE FILLING:
1 (8 ounce) package chopped dates
2/3 cup packed brown sugar
1/2 cup sliced almonds, toasted
1/2 teaspoon ground cinnamon

TO PREPARE THE DOUGH:
In large bowl combine 1 1/2 cups flour, sugar, undissolved yeast and salt; set aside.

Heat milk, water and 1/4 cup butter until very warm (125 to 130 degrees F). Add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 8 minutes. Cover; let rest 10 minutes.

MEANWHILE, PREPARE THE CINNAMON-DATE FILLING:
Combine chopped dates, packed brown sugar, toasted, sliced almonds and ground cinnamon.

TO FILL AND SHAPE:
Halve dough. Roll each to 12-inch square.

Melt remaining1/4 cup butter; brush on squares. Sprinkle center third of each with 1/4 Cinnamon-Date Filling. Fold 1 third over center third. Sprinkle 1/4 filling on each folded third. Fold remaining side over center filled third; pinch seams to seal. Cut each into 12 strips. Twist each strip 2 times in opposite directions. Place on greased baking sheets. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

WHEN READY TO BAKE:
Preheat oven to 400 degrees F.

Let rolls sit at room temperature, uncovered, 10 minutes.

Bake at 400 degrees F for 15 minutes or until done. Remove from sheets; cool on racks.

Makes 24 rolls
Adapted from source: Fleischmann's Yeast