4 3/4 to 5 1/2 cups flour

1/3 cup sugar

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

2 packages of yeast

3/4 cup milk

1/2 cup water

1/4 cup butter or margarine

3 eggs, room temperature

1 8oz package dates, sniped or chopped (raisins make a good substitute)

1 egg white, lightly beaten with 1 tablespoon water

1. In a large bowl, combine 1 1/2 cups flour, sugar, cinnamon, salt, nutmeg and undissolved yeast.

2. Heat milk, water and butter until hot to touch (125 to 130 degrees)

3. Gradually add dry ingredients; beat 2 minutes at medium speed.

4. With spoon, stir in enough additional flour to make soft dough. Knead lightly until smooth and elastic. Cover, let rest on board 20 minutes.

5. Punch dough down, turn out onto lightly floured surface. Knead in dates (or raisins). Divide dough into 18 equal pieces; form into smooth balls.

6. Place balls on greased baking sheets, 2 inches apart, or in 2 greased 8 inch square baking pans. Cover, let rise in warm, draft-free place until doubled in size, about 30 minutes.

7. Brush with egg white mixture. Bake at 375 degrees for 20 minutes or until done. Remove from pans and cool on wire racks. Drizzle or pipe vanilla frosting on rolls to make a cross.

Vanilla Frosting: Stir together 1 1/2 cups sifted confectioners sugar, 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract.