1) In the bowl of a stand mixer, stir together milk (warm), sugar, and yeast. Let proof for a few minutes until the mixture starts to foam. Then add softened butter, eggs, and kosher salt. Stir together.
2) Using a dough hook attachment (or a large spoon) add flour by the cup until all the flour is added. Then stir or mix the dough for 5-6 minutes until it’s a light, soft, springy texture. It’s okay if it’s a bit sticky at this point.
3) Cover the dough and let it rise for 30 minutes.
4) After rising, roll dough out on a lightly floured surface into roughly a 10×24 inch rectangle. Brush the dough with melted butter and sprinkle with brown sugar and cinnamon. Then dot the dough with chopped dates.
5) Roll dough into a tight cylinder and cut into 12 even pieces. Place pieces, cut side down, in a lightly oiled or buttered muffin tin. Let rise a second time for 30 minutes.
6) Preheat oven to 325 degrees F. After a second rise, bake the buns for 25-30 minutes at 325 degrees F. until they are golden brown and puffed.
7) Remove buns and let cool. Toast pecans in the hot oven on a baking sheet for 10 minutes. Then roughly chop.
8) Meanwhile, stir together all the glaze ingredients except the salt, vanilla, and baking powder in a small pot. Heat until it’s lightly simmering. Simmer the glaze for about two minutes, stirring continuously until it thickens and is an even texture. Then remove from heat and add salt, vanilla, and baking powder.
9) Remove buns from muffin tin and place them close together on a clean plate or baking sheet. Drizzle heavily with the bourbon glaze. Let the buns really absorb the glaze.
10) Top buns with chopped toasted pecans and serve. They are best while warm.