Rustic Grain, California Fig & Walnut Rolls

andrew@bytejockeyz.comBreads, Fiber Rich, Recipes

A rustic, grain, fig and walnut roll that requires no kneading. The recipe makes 18 rolls which you can bake off in two batches. Prepare the dough in the morning, bake half for dinner that evening, and bake the other half the next day.

Rustic Grain, California Fig & Walnut Rolls

Baking bread for dinner doesn’t get easier than rustic oat rolls with figs. You could pass them around at dinner or use these fig rolls for sandwiches.
Nutrition
Servings 4 servings

Ingredients

  • 1 cup Orchard Choice or Sun-Maid California Figs
  • 1/3 cup rolled oats
  • 1 cup water
  • 3/4 cup milk
  • 3 tbsp honey
  • 3 tbsp butter cut up, or vegetable oil
  • 1 tbsp orange zest finely grated, optional
  • 3 cups all-purpose flour
  • 1/4 ounce yeast instant or rapid-rise
  • 1 1/2 tsp table salt
  • 1 egg large, lightly beaten
  • 1 cup whole wheat flour
  • 1/4 cup cornmeal
  • 1/2 cup walnuts chopped, toasted

Topping

  • 1 egg large, lightly beaten
  • rolled oats and cornmeal

Instructions

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

Notes

Recipe and photo Lorelle Del Matto

Recipe and photo by Lorelle Del Matto

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

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