In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and 1/4 cup butter until warm (105º to 115ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

Knead dates and almonds into dough. Roll to 24 × 12-inch rectangle. Melt remaining butter; brush on dough. Sprinkle with brown sugar and cinnamon. Fold dough in half lengthwise. Cut, crosswise, into 24 strips. Twist each strip twice in opposite directions. Place on two large greased baking sheets. Cover with plastic wrap; refrigerate 2 to 24 hours.

Remove from refrigerator. Uncover rolls; let stand 10 minutes at room temperature. Bake at 375ºF for 15 minutes or until done; switch positions of sheets halfway through baking for even browning. Remove from sheets; cool on wire racks. Drizzle with Powdered Sugar Frosting. ____________________ Powdered Sugar Frosting: In small bowl, combine powdered sugar, sifted and milk; stir until smooth.