1/2 cup warm water (120-130 degrees)
2 packages active dry yeast
1 cup warm milk (100-110 degrees)
2/3 cup firmly packed brown sugar
2 eggs
1/4 cup molasses
3 tablespoons reduced fat margarine
1 1/2 teaspoons salt
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
5 1/2 cups all-purpose flour
3/4 cup chopped dates

Place warmed water in a large bowl and sprinkle in yeast. Stir until dissolved. Add milk, brown sugar, eggs, molasses, margarine, salt, ginger, cinnamon, cloves and 2 cups flour and blend well. Mix in enough additional flour to make a soft dough. Knead on lightly floured surface until smooth and elastic (about 8 minutes). Place in a bowl sprayed with nonstick cooking spray and turn dough to coat top. Cover and let rise in a warm place for about 1 hour.

Punch dough down to release air, then knead in dates. Divide dough in half and then divide each half into 12 equal pieces. Roll each piece into a 6-inch stick and place on baking sheet sprayed with nonstick cooking spray. Cover and let rise in a warm place for about 1 hour (should double in size). Bake at 375 degrees for 20 minutes; remove from heat and cool on wire racks.

Makes 24 Servings
Serving Size: 1 piece