Ramadan Dates Almond Rolls

Steps

1. 1

   Mix dry ingredients

   • In a large mixing bowl, whisk together 3½ cups (420 g) bread flour, 2¼ teaspoons (7 g) instant yeast, 1 teaspoon (6 g) salt, and 2 tablespoons (25 g) sugar.
   • Make a well in the center.

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   Ready when: Dry ingredients combined and well formed

   Tip: Mixing the yeast with dry flour before adding liquid helps prevent lumps and ensures even distribution

2. 2

   Combine wet ingredients

   • Pour the 1¼ cups (295 ml) warm milk and 1 egg into the well.
   • Begin mixing with your hands or a stand mixer on low speed, gradually incorporating the flour until a shaggy dough forms, about 2 minutes.

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   Ready when: Shaggy dough forms with no dry flour visible

   Tip: If mixing by hand, use a bench scraper to bring dough together from the sides

3. 3

   Add butter and knead

   • Add 3 tablespoons (42 g) softened butter to the dough and knead for 8 minutes by hand or 5 minutes in a stand mixer on medium speed until the dough is smooth, elastic, and slightly tacky but not sticky.
   • It should pull away from the bowl's sides but stick lightly to your finger when poked.

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   Ready when: Dough is smooth, elastic, and springs back when poked

   Tip: Butter makes the dough richer but also slightly stickier—don't add extra flour; let the kneading develop the gluten

4. 4

   First rise

   • Shape the dough into a round, place it in the same bowl (lightly oiled), cover with a damp kitchen towel, and let it rise in a warm place for 60 minutes until nearly doubled in size.
   • The dough should be puffy and soft when you gently press it.

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   Ready when: Dough has risen to nearly double its original size

   Tip: If your kitchen is cool, place the bowl in a turned-off oven with the light on or near (not on) a warm stovetop

5. 5

   Prepare the filling

   • While the dough rises, make the filling.
   • Add 1½ cups (250 g) pitted medjool dates and 1 cup (140 g) roasted almonds to a food processor.
   • Pulse 8–10 times until coarsely chopped (some almond pieces and date chunks should remain visible).
   • Transfer to a medium saucepan, add 2 tablespoons (30 g) ghee, 1 teaspoon (2.5 g) cinnamon, ½ teaspoon (1 g) cardamom, and ¼ teaspoon (0.5 g) cloves.
   • Cook over medium-low heat, stirring constantly, for 3–4 minutes until the spices are fragrant and the mixture begins to soften.
   • Add ¼ cup (60 ml) water and continue stirring for 1–2 minutes until the filling is thick, sticky, and holds together.
   • Remove from heat and let cool to room temperature.

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   Ready when: Filling is thick, sticky, holds together when stirred, and spices are fragrant

   Tip: Do not overpulse the filling—texture should be chunky, not smooth, for the best bite

6. 6

   Shape the rolls

   • Turn the risen dough onto a lightly floured surface and gently press it into a 9×12-inch (23×30 cm) rectangle.
   • Spread the cooled date-almond filling evenly over the dough, leaving a ½-inch (1.25 cm) border on all sides.
   • Starting from one long edge, roll the dough tightly toward you, then cut the log into 12 equal pieces (about 1 inch / 2.5 cm wide).
   • Place each roll seam-side down in a 9×13-inch (23×33 cm) baking pan, arranging them in 3 rows of 4.

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   Ready when: 12 rolls packed seam-side down in baking pan

   Tip: A bench scraper or sharp knife makes cutting even rolls easier; use a gentle sawing motion rather than pressing down hard

7. 7

   Second rise

   • Cover the rolls loosely with a damp towel and let them rise for 30 minutes in a warm place until they are soft and puffed, and the rolls touch each other lightly in the pan.

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   Ready when: Rolls are soft, puffed, and just touching each other in the pan

   Tip: The second rise is shorter because the dough is already active from the first rise

8. 8

   Bake the rollsOven 375°F / 190°C

   • Preheat the oven to 375°F (190°C) if not already done.
   • Bake the uncovered rolls for 22–25 minutes until the tops are golden brown and a toothpick inserted into the center of a roll comes out clean.
   • The rolls should feel firm and sound slightly hollow when tapped on the bottom.

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   Ready when: Tops are golden brown, toothpick comes out clean, rolls sound hollow when tapped

   Tip: If the tops brown too quickly, loosely tent with foil for the last 5 minutes

9. 9

   Brush with ghee

   • Remove the rolls from the oven and immediately brush the tops generously with 3 tablespoons (45 g) melted ghee.
   • Sprinkle with 2 tablespoons (18 g) sesame seeds if desired.
   • Let the rolls cool in the pan for 5 minutes.

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   Ready when: Ghee has soaked into rolls, sesame seeds adhered

   Tip: Apply ghee immediately after baking while the rolls are still hot for best absorption

10. 10

    Finish with honey

    • Drizzle ½ cup (170 g) honey evenly over the warm rolls, letting it pool into the crevices.
    • Serve warm or at room temperature.

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    Ready when: Honey is drizzled and slightly absorbed

    Tip: For extra drizzle, gently warm the honey on the stovetop for 30 seconds so it flows more easily without hardening on the warm rolls