November 2015 Fig Focus

New! FABULOUS FIG Recipe Series–Rustic Grain, Fig & Walnut Rolls

There’s nothing like warm, freshly baked rolls at a holiday table or anytime.  Here’s a recipe for a rustic, grain, fig and walnut roll that requires no kneading. The first rise takes place in the refrigerator where you can keep the dough for up to 48 hours before baking. To achieve moist, tender results, when handling yeast dough, measure flour by lightly spooning it into a dry-ingredient measuring cup and level with a straight edge. 

Rustic Grain, Fig & Walnut Rolls

Chilled dough, ready to shape into rolls.

Shaped rolls, ready to rise.

Risen rolls, ready to top and bake.

Baked rolls, cooling on rack.

Rustic Grain, Fig & Walnut Rolls (no knead, refrigerator method)

The recipe makes 18 rolls that you can bake off in two batches.  Prepare the dough in the morning, bake half for dinner that evening, and bake the other half for brunch the next day. 

1 cup Orchard Choice or Sun-Maid California Figs

1/3 cup rolled oats

1 cup water

3/4 cup milk

3 tablespoons honey

3 tablespoons butter, cut up, or vegetable oil

1 tablespoon finely grated orange zest (optional)

2 1/2 to 3 cups all-purpose flour

1 package (1/4-ounce) instant (rapid rise) yeast

1 1/2 teaspoons table salt

1 large egg, lightly beaten

1 cup whole wheat flour

1/4 cup cornmeal

1/2 cup chopped, toasted walnuts

Topping:

1 large egg, lightly beaten

Rolled oats and cornmeal

1. Cut figs into small, 1/3-inch pieces.  Place in small bowl.  Add oats.  Set aside. 

2.  Heat water, milk, honey, butter or oil and zest until very warm (about 130°). Stir 1/2 cup of the warm liquids into fig-oat mixture.   Set aside for 15 minutes.

3. In large bowl, stir together 2 cups all-purpose flour, yeast and salt.  Gradually stir in remaining warm liquids; stir for 1 minute.  Stir in 1 egg, whole wheat flour and cornmeal.  Stir for 1 minute.  Stir in fig mixture, walnuts and just enough all-purpose flour to make a soft, slightly tacky dough.  Lightly spray top of dough with nonstick spray or brush with oil. Cover with plastic wrap.  Refrigerate for 4 to 48 hours.   

4. Lightly coat two 8-inch round baking pans with cooking spray or oil.  Turn dough out onto lightly floured work surface. With lightly floured hands, divide dough into 18 equal pieces.  Roll each into a ball.  Place 9 balls in each pan.  Lightly coat top of dough with nonstick spray or oil.  Cover and let rise in a warm, draft-free place until almost doubled in size, 1 to 1 1/2 hours. 

5. Preheat oven to 375°. Brush egg on top of rolls and sprinkle with oats and cornmeal. Bake for 18 to 20 minutes or until golden brown.  Remove to wire rack to cool completely.  Makes 18 rolls.

What’s New with Valley Fig Growers on Social Media?

• Celebrate National Fig Week, November 1-7, and the holidays with America’s Test Kitchen and Valley Fig Growers. Tune into our live #GetFiggy National Fig Week Twitter Chat with Bridget Lancaster on Wednesday, November 4, 10-11pm PST. Chat about figs, cooking and win a prize. Giveaways include America’s Test Kitchen Cookbooks, California Dried Fig coupons and Orchard Choice California Fig Spread gift packs. 
• California Figs & Fitness Contest runs October 15 through November 22 on the California Figs Facebook page. To enter, fans of figs and fitness are invited to complete the entry form and provide a brief description to explain their diet and fitness journey and why they want to participate in celebrity fitness trainer, Valerie Waters’, Red Carpet Ready Bootcamp. The prize package is worth more than $1,250. Check out some tips from Valerie Waters below.
• Keep watch on our Facebook page for “Fresh Fall Party Appetizer” inspiration. We will be showing how you can use our California Dried Figs and Orchard Choice California Fig spreads in easy appetizers perfect for fall gatherings of family and friends. 

“Try ‘Em, You’ll Like ‘Em” Healthy Lifestyle Tips