Dissolve yeast in warm milk; set aside. Melt together butter and maple syrup; let cool; add egg, lemon rind, flour, and yeast mixture. Mix together until you have a dough. Refrigerate overnight. Roll dough into 23 cm circles, one for each 4 rolls; cut each circle into 4 pie-shaped wedges. Cut together apples, dates and butter. Spread fruit mixture over dough wedges. Roll up each crescent, beginning at the wide end. Place on unoiled cookie sheets, turning ends to form crescent shape; let rise to double in size, about 2.5 hours. Bake at 350 degrees 10-15 minutes until golden brown.