CINNAMON-DATE STICKY BUNS

Steps:

• combine butermilk and 6 TBSP oil in small mivrowave-save bowl and heat in microware in 10 second busts until just about body temp- instant read should register 98.
• Whisk egg, brown sugar and yeast in cup to combine, then whisk into buttermilk mixture.
• Pulse flour, baking soda, and salt in food processor to combine. With motor running stream in buttermild mixture. Process until about 80% of hte dough comes together in a ball- about 2 minutes. Use plastic blade in Cuisinart.
• Scrape dough onto Silpat. Knead, pushing it away then pulling it back until a smooth ball forms about 3 minutes. The dough should grow silkier, tighter and easier to work with as you knead.
• Roll out dough onto rough 8" square. Fold dough over onto itself to make 8x4" rectangle, then flatten it slightly and fold over to make 4 inch square. Roll dough back out to an 8" square and repeat the folding process.
• Pour remaining Tsb of oil into medium bowl and add dough, turn to coat. Cover tightly and chill overnight.
• Place dates in small bowl and pour in 1 1/2 cups hot water to cover. Soak for 10 min until softened.
• Drain Dates and transfer to food processor. Add cinnamon, salt and 2Tbsp oil. Puree, until smooth about 4 minutes. You should have 1/2 cup puree.
• Grease 10' skillet with remainint Tbs oil. Transfer dough to unfloured surfact and roll to 8" square. Fold to 4" square.
• If dough feels tough lit it sit 5 minutes.
• Roll dough out to 12" square about 1/4" thick.
• Dollop date puree all over. Using small spatula spread evenly over dough leaving a 1/2" boder at the top.
• Sprinkle brown sugar over puree.
• Roll up dough. Cut off ends. Cut in 3 sections with serrated knife. Cut each section into 3 and place in cast-iron skillet.
• Cover pan tightly and let rise until doubled, 90 minutes.
• Preheat oven to 350.Bake buns in middle rack covered about 20 minutes. Remove cover and bake additional 15-25 minutes.
• Brush glaze over warm buns and serve.