Date Rolls Recipe

Level: Easy
Yield: 12 date rolls
Nutritional Analysis Per Serving Serving Size 1 of 14 servings Calories 338 Total Fat 15 g Saturated Fat 2 g Carbohydrates 47 g Dietary Fiber 3 g Sugar 17 g Protein 6 g Cholesterol 15 mg Sodium 48 mg
Total: 2 hr 30 min
Active: 40 min

Indulge in the timeless delight of Persian naan-e khormayi (date bread)soft, spiral rolls bursting with sweet dates, crunchy walnuts, coconut, and warm cinnamon. A Ramadan favorite across the Middle East, these tender treats pair perfectly with coffee or tea, thanks to yogurt-enriched dough that's easy to shape into stunning spirals.

Dough:
1/2 cup milk
1/2 cup neutral oil, like grapeseed or avocado oil
1/2 cup plain yogurt (see Cook's Note)
1 large egg white
1 teaspoon granulated sugar
1/4 teaspoon kosher salt
One 1/4-ounce (7-gram) packet instant yeast
4 cups all-purpose flour, plus extra for kneading and dusting

Filling:
12 to 15 pitted dates
2 tablespoons olive oil
1/2 cup walnuts
3 tablespoons desiccated coconut

Topping:
1 large egg yolk
2 tablespoons sesame seeds

For the dough: In a large bowl, whisk milk, oil, yogurt, egg white, and 1/2 cup lukewarm water. Stir in sugar, salt, yeast, and flour to form a dough. Knead on a floured surface for 10 minutes until smooth and elasticslightly tacky, not sticky (add flour if needed; or use a stand mixer with dough hook).
Place dough in a clean bowl, cover with plastic wrap and a towel, and let rise in a warm spot for 1 hour.
Prepare filling: Soak dates in hot water 30 minutes, drain, then pulse in a food processor with oil, walnuts, and coconut into a paste. Set aside.
Punch down risen dough, roll into a 12-by-18-inch rectangle (short side toward you). Spread filling over top half, fold bottom up. Cut into 1-inch-wide, 9-inch-long strips.
On parchment-lined baking sheets, twist strips oppositely at ends, coil into spirals, tucking ends under. Let rise 15 minutes.
Preheat oven to 350F with racks in upper and lower thirds.
Top and bake: Brush with egg yolk, sprinkle sesame seeds. Bake 25-30 minutes until golden, rotating sheets midway. Cool on sheets. Store airtight at room temp (2 days) or fridge (1 week); reheat 20-30 seconds in microwave.

This versatile recipe shines with any milk or yogurteven plant-based!

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