Date breads and pastries like these rolls are popular throughout the Middle East and are a perfect treat for the month of Ramadan. The dough and filling for them vary from region to region, as do the shape of the rolls. My version, known as naan-e khormayi (bread with dates) in Persian, uses a fluffy yeast dough filled with a mixture of dates, walnuts, coconut and cinnamon. The dates make the rolls just sweet enough – and delicious with a cup of coffee or tea. The dough uses yogurt, which helps keep it soft and easy to work with, and it’s perfect for twisting into the attractive spiral shape used in this recipe.
| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 40 min |
| Yield: | 12 date rolls |
Ingredients
- 1/2 cup milk
- 1/2 cup neutral oil, such as grapeseed oil 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 more for kneading and dusting
- 12 to 15 pitted dates
- 2 tablespoons olive oil
- 1/2 cup walnuts
- 3 tablespoons desiccated coconut
- 1 large egg yolk
- 2 tablespoons sesame seeds
Instructions
- For the dough: Whisk the milk, oil, yogurt, egg white and 1/2 cup lukewarm water together in a large bowl. Add the sugar, salt, instant yeast and flour. Mix until the dough comes together, then transfer it to a generously floured surface. Knead until the dough is smooth and elastic, about 10 minutes. The dough should form a ball and be tacky but not too sticky. If it’s too loose, add more flour. You can use a stand mixer with a dough hook attachment to do this as well.
- Transfer the dough to a clean bowl, cover with a plastic wrap and a kitchen towel and leave in a draft-free place (such as an oven that’s turned off) for 1 hour to rise.
- Meanwhile, for the filling: Place the dates in a bowl, cover with hot water and let soak for 30 minutes to soften them. Drain and transfer to a food processor. Add the oil, walnuts and coconut and process until a paste forms. Set aside.
- After the dough has risen, deflate it and transfer it to a well-floured surface. Use a rolling pin to roll it out to a 12-by-18-inch rectangle with the short side being closest to you. Spread the date mix evenly on top half of the dough. Fold the dough over to cover the filling. Use a pizza cutter or a sharp knife to cut it into 1-inch-wide strips, each about 9 inches long.
- Line 2 baking sheets with parchment paper. Hold a strip at each end and twist it in opposite directions. Roll it into a spiral shape and tuck the end under the roll. Place it on one of the prepared baking sheets. Repeat with the remaining strips. Let the rolls rise for 15 minutes.
- Meanwhile, position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
- For the topping: Once the oven is ready, brush the rolls with the egg yolk and sprinkle with sesame seeds. Bake until the top of the rolls are golden, 25 to 30 minutes, switching the pans from top to bottom and rotating them halfway through. Cool on the baking sheets before serving. Store the leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. You can reheat them in the microwave for 20 to 30 seconds before serving.
Nutrition Facts
| 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 |