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1
Whisk 2 3/4 cups warm water and molasses in large bowl to blend.
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2
Sprinkle yeast over.
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3
Let stand until foamy, about 6 minutes.
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4
Whisk whole wheat flour and salt into yeast mixture.
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5
Whisk in 1 cup unbleached flour.
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6
Using flexible rubber spatula, stir in 4 cups unbleached flour.
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7
Mix in enough unbleached flour by 1/4 cupfuls to form sticky dough.
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8
Turn dough out onto floured work surface.
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9
Knead until smooth and only slightly sticky, adding more flour if very sticky, about 8 minutes.
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10
Coat inside of another large bowl with 1 1/2 tablespoons oil.
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11
Add dough and turn dough to coat with oil.
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12
Cover bowl with plastic.
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13
Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
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14
Punch down dough; shape into ball.
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15
Cover with plastic and let dough rise again in warm draft-free area until doubled in volume, about 1 hour.
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16
Line 2 large baking sheets with parchment paper.
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17
Toss dates with 1/3 cup unbleached flour in medium bowl to coat.
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18
Scatter dates over dough.
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19
Knead dough in bowl to distribute dates evenly.
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20
Divide dough into 4 equal pieces.
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21
Divide each piece into 6 equal pieces about the size of small lemons.
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22
Using floured hands, shape each dough piece into small ball.
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23
Transfer dough balls to prepared baking sheets, spacing 2 inches apart.
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24
Cover with kitchen towels and let rise in warm draft-free area until almost doubled in volume, about 45 minutes.
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25
Position racks in bottom third and top third of oven and preheat to 400F.
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26
Brush tops of rolls with egg glaze.
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27
Bake until rolls sound hollow when tapped on bottom, reversing sheets once, about 20 minutes.
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28
Transfer rolls to racks; cool completely.
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29
(Date rolls can be prepared up to 4 days ahead.
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30
Wrap in foil and freeze.
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31
Thaw rolls in foil.)
