Whole Wheat Date Rolls - water

Method

• Whisk 2 3/4 cups warm water and molasses in large bowl to blend.
• Sprinkle yeast over.
• Let stand until foamy, about 6 minutes.
• Whisk whole wheat flour and salt into yeast mixture.
• Whisk in 1 cup unbleached flour.
• Using flexible rubber spatula, stir in 4 cups unbleached flour.
• Mix in enough unbleached flour by 1/4 cupfuls to form sticky dough.
• Turn dough out onto floured work surface.
• Knead until smooth and only slightly sticky, adding more flour if very sticky, about 8 minutes.
• Coat inside of another large bowl with 1 1/2 tablespoons oil.
• Add dough and turn dough to coat with oil.
• Cover bowl with plastic.
• Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
• Punch down dough; shape into ball.
• Cover with plastic and let dough rise again in warm draft-free area until doubled in volume, about 1 hour.
• Line 2 large baking sheets with parchment paper.
• Toss dates with 1/3 cup unbleached flour in medium bowl to coat.
• Scatter dates over dough.
• Knead dough in bowl to distribute dates evenly.
• Divide dough into 4 equal pieces.
• Divide each piece into 6 equal pieces about the size of small lemons.
• Using floured hands, shape each dough piece into small ball.
• Transfer dough balls to prepared baking sheets, spacing 2 inches apart.
• Cover with kitchen towels and let rise in warm draft-free area until almost doubled in volume, about 45 minutes.
• Position racks in bottom third and top third of oven and preheat to 400F.
• Brush tops of rolls with egg glaze.
• Bake until rolls sound hollow when tapped on bottom, reversing sheets once, about 20 minutes.
• Transfer rolls to racks; cool completely.
• (Date rolls can be prepared up to 4 days ahead.
• Wrap in foil and freeze.
• Thaw rolls in foil.)