For the dough, put milk and butter into a small pot and bring just to a simmer over medium heat.

Transfer milk mixture to a large bowl and set aside until just lukewarm.

Meanwhile, combine warm water, 2 teaspoons of the sugar and yeast in a small bowl and set aside until foamy, about 10 minutes.

Whisk remaining 3 tablespoons sugar, salt, egg and yeast mixture into milk mixture, then stir in flours until well combined.

Using well-floured hands, form dough into a ball and transfer to a buttered bowl.

Cover bowl and set aside in a warm spot until doubled in size, about 1 1/2 hours.

Roll out dough on a heavily floured surface to form a 10x16-inch rectangle.

For the filling, gently spread butter over dough.

Sprinkle all over with sugar and cinnamon then scatter walnuts and dates over the top.

Starting with the long side, roll dough snugly into a cylinder.

Using a serrated knife, carefully cut dough crosswise into 12 slices.

Arrange slices in a buttered 9x13-inch baking dish, cover and chill overnight.

Set dish aside at room temperature until rolls are puffed, about 1 1/2 hours.

Meanwhile, preheat the oven to 350°F. Bake rolls until golden brown and cooked through, 30 to 35 minutes.

Set rolls aside for 10 minutes, then drizzle with honey and serve.