In bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast,
and salt. Heat water, milk, and 1/2 cup butter until very warm
(120 to 130 F); butter does not need to melt. Stir into dry
ingredients. Stir in eggs and enough remaining flour to make
soft dough. Knead on lightly floured surface until smooth and
elastic, about 4 to 6 minutes. Cover; let rest on floured surface
Roll dough to 22- x 10-inch rectangle. Melt remaining butter;
brush on dough. Evenly sprinkle with remaining sugar, cinnamon,
and dates. Beginning at long end, roll up tightly as for jelly
roll. Pinch seam to seal. With sharp knife, cut roll into 15 pieces.
Place, cut sides up, in greased 13- x 9-inch baking pan. Cover;
let rise in warm, draft-free place until doubled in size, about
30 to 60 minutes. Bake at 375 F for 30 minutes or until done.
Remove from pan; let cool on wire rack. Brush with Powdered Sugar
Glaze, if desired.
Powdered Sugar Glaze:
In small bowl, combine 1 cup powdered sugar, sifted, and 1 to 3
tablespoons milk. Stir until smooth.