Makes 16 hearts
4-1 / 2 to 5 cups all-purpose flour
1 / 2 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 / 2 cup water
1 / 2 cup milk
1 / 2 cup butter or margarine
2 large eggs
1 / 4 cup butter or margarine, melted
3 / 4 cup sugar
1-1 / 2 tablespoons ground cinnamon
1 cup finely chopped dates or raisins
Powdered Sugar Glaze
1 cup powdered sugar, sifted
1 to 2 tablespoons milk
1 / 2 teaspoon vanilla extract
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 2 equal pieces; roll each to 12- x 10-inch rectangle. Brush with butter; sprinkle evenly with sugar, cinnamon, and dates. Roll up tightly from long ends as for jelly roll; pinch seams to seal. Mark each roll into 16 equal pieces. Starting with first mark, slice every other mark 3 / 4 of the way through dough. Slice remaining marks all the way through dough to make 8 rolls from each piece of dough. Spread apart the two halves of each roll like a fan. Gently flatten with hand; shape to resemble hearts. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 375oF for 15 to 20 minutes or until done. Remove from sheets; cool on wire rack. Drizzle with Powdered Sugar Glaze.
Powdered Sugar Glaze: In a small bowl, combine powdered sugar, milk and vanilla extract. Stir until smooth.
Serving size: 1 heart
Serving weight: 3.8 ounces
Calories 350; Total fat 10 g; Saturated fat 6 g;
Cholesterol 50 mg; Sodium 250 mg; Carbohydrates 60 g; Dietary fiber 2 g; Sugars 29 g; Protein 6 g