Making fig rolls is pretty easy once you get the hang of it. We chock the oat rolls with so many natural flavor enhancers. They might just become your new go-to roll for special occasions and dinners. No kneading required. 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.
Whole Grains in Oat Rolls
The rustic rolls include several kinds of grains in them. Rolled oats are added two times: as part of the dough and then as a garnish on top. Adding 1 cup of whole wheat flour to 3 cups all-purpose flour adds taste and texture while not making the crumb heavy. Cornmeal adds additional texture as a garnish on top.
Sun-Maid and Orchard Choice California Dried Figs bring natural sweetness to the rolls. Golden Figs add tangy, delicate sweetness to the bread. Mission Figs introduce a deeper earthy sweetness. Cut the figs into small 1/3-inch pieces. Place them in a small bowl. Mix in oats. Set the bowl aside.
Then, we add walnuts to the rolls. Toasting them first amplifies their taste and crunchiness. Walnuts are also nutritious as are the figs.
Combine heated water, milk, honey, butter, and orange zest until very warm. You’ll then stir the liquids into the figs and oats, leaving them to plump and hydrate.
Let the Dough Rise
In a large bowl, whisk together the all-purpose flour, yeast, and salt. Use a wooden spoon to stir in the remaining warm liquids. Set aside for a moment and then for one minute, stir in the egg, whole wheat flour, and cornmeal. Add in the fig mixture with walnuts. You’re looking for the dough to be soft and slightly tacky. Brush the dough with oil and then cover with plastic wrap to chill for 4 to 48 hours.
Shape the Oat Rolls
Mist two 8-inch round baking pans with cooking spray. Dust a work surface with flour and tip out the dough onto it. Divide the dough into 18 equal portions. Roll them into balls, placing nine of them into each pan. Brush the tops with oil and then cover with the plastic wrap to set aside to rise until doubled in size. If you put them in a warm space, that process will happen quicker.
Baking Fig Rolls
Brush the rolls with egg wash and then sprinkle on oats and cornmeal. You’ll then bake them until golden brown to cool on a wire rack.
Rustic Grain, California Fig & Walnut Rolls
- 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
- 1 egg large, lightly beaten
- rolled oats and cornmeal
- 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.
Recipe and photo by Lorelle Del Matto