In large bowl combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and 1/4 cup butter until very warm (125º to 130ºF). 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. With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 8 minutes. Cover; let rest 10 minutes.

Halve dough. Roll each to 12-inch square. Melt remaining butter; brush on squares. Sprinkle center third of each with 1/4 Cinnamon-Date Filling. Fold 1 third over center third. Sprinkle 1/4 filling on each folded third. Fold remaining side over center filled third; pinch seams to seal. Cut each into 12 strips. Twist each strip 2 times in opposite directions. Place on greased baking sheets. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

Let rolls sit at room temperature, uncovered, 10 minutes. Bake at 400ºF for 15 minutes or until done. Remove from sheets; cool on racks. ____________________ Cinnamon-Date Filling: Combine chopped dates, packed brown sugar, toasted, sliced almonds and ground cinnamon.