Preparation / Directions:
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.
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.
Preheat the oven to 400 degrees F. Bake until nicely browned, 20 to 30
minutes.
Makes 24
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