Easter Brunch

Happy Easter! Following our egg hunt, we had a casual Easter brunch this morning. I've been under the weather this past week so I wasn't able to do the planning and prep that I would normally do for a holiday event. One of my favorite egg dishes to make is a frittata. I often make them for dinner when I don't feel like cooking. I'm always putting different ingredients in them, usually whatever I have on hand. This frittata had zucchini, tomato and mozzarella cheese in it as well as basil. Surprisingly, despite being thrown together last minute this brunch turned out really well. The cinnamon date rolls will definitely be made again. They may become an Easter tradition at our house.

Menu:
Italian Herb Frittata
Fruit Salad
Oven Roasted Potato Wedges
Cinnamon Date Pecan Rolls with Maple Glaze

Cinnamon Date Pecan Rolls with Maple Glaze
As Adapted from Cooking Light November 2007

Dough:
1 teaspoon granulated sugar
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
1/3 cup granulated sugar
3 tablespoons butter, melted
1/2 teaspoon salt
1 large egg
3 1/4 cups all-purpose flour (about 14 1/2 ounces)
Cooking spray

Filling:
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon grated orange rind
2 tablespoons butter, melted
3/4 cup chopped pitted dates
1/4 cup chopped pecans, toasted

Glaze:
1 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon fat-free milk

To prepare dough, dissolve 1 teaspoon granulated sugar and yeast in 3/4 cup warm water; let stand 5 minutes. Combine 1/3 cup granulated sugar, 3 tablespoons butter, salt, and egg in a large bowl. Add yeast mixture; beat with a mixer at medium speed until blended.

Lightly spoon flour into dry measuring cups; level with a knife. Gradually add 3 cups flour to yeast mixture, beating mixture on low speed until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; turn out onto a lightly floured surface.

To prepare filling, combine brown sugar, cinnamon, and rind in a small bowl. Roll dough into a 15 x 10-inch rectangle; brush with 2 tablespoons butter. Sprinkle brown sugar mixture over dough, leaving a 1/2-inch border. Sprinkle dates and pecans over sugar mixture. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 18 (1/2-inch) slices. Place slices, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, about 1 hour or until rolls have doubled in size.

Preheat oven to 375°.

Uncover dough. Bake at 375° for 20 minutes or until rolls are golden brown.

To prepare glaze, combine powdered sugar, syrup, and milk in a small bowl; stir with a whisk until smooth. Drizzle glaze over warm rolls. Serve immediately.

18 rolls (serving size: 1 roll)

CALORIES 226(20% from fat); FAT 4.9g (sat 2.2g,mono 1.6g,poly 0.6g); PROTEIN 3.2g; CHOLESTEROL 20mg; CALCIUM 21mg; SODIUM 96mg; FIBER 1.5g; IRON 1.5mg; CARBOHYDRATE 43.4g