Fig and Walnut Rolls Recipe

Learn how to make these homemade Fig and Walnut Rolls with our foolproof recipe. These best-ever soft, pillowy rolls combine sweet dried figs and crunchy walnuts for a perfect breakfast treat or afternoon snack. An easy baking recipe that creates impressive results every time!

Difficulty:

Intermediate

Prep Time:

30 mins

Cook Time:

20 mins

Serves:

12 rolls

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">10g instant dried yeast</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">320ml lukewarm water</li><li class="ingredients-single-item">150g dried figs, chopped</li><li class="ingredients-single-item">100g walnuts, roughly chopped</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp honey (for glaze)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Large baking tray</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Rolling pin</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by combining the flour and salt in the bowl of your stand mixer. In a separate small bowl, mix the yeast with 2 tablespoons of the lukewarm water and a pinch of sugar, then let it sit for 5 minutes until it becomes frothy – this ensures your yeast is active and ready to work.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the frothy yeast mixture, softened butter, and remaining water to the flour. Using the dough hook attachment, mix on low speed for 2 minutes until combined, then increase to medium speed and knead for 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If it feels too sticky, add a tablespoon of flour at a time; if too dry, add a teaspoon of water.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly floured surface and knead by hand for a minute to form a smooth ball. Place in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. This slow rise develops the gluten structure and creates a better flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough is rising, prepare your filling by mixing the chopped figs, walnuts, brown sugar, and cinnamon in a bowl. If your dried figs are particularly firm, you can soak them in warm water for 10 minutes, then drain and pat dry before chopping to soften them slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has doubled in size, gently punch it down to release the air bubbles. Turn it out onto a lightly floured surface and roll it into a rectangle approximately 35cm x 25cm (14 x 10 inches). The dough should be about 1cm thick. Try to create even corners for a more uniform final product.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Sprinkle the fig and walnut mixture evenly over the dough, leaving a 2cm border along one long edge. Press the filling gently into the dough to help it adhere. Starting from the long edge without the border, tightly roll the dough into a log, pinching the seam to seal it closed.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces. Place the rolls, cut side up, on a lined baking tray, leaving space between each for expansion. Cover loosely with a clean kitchen towel and let rise again for 30-45 minutes until visibly puffed up. Meanwhile, preheat your oven to 190°C (375°F).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the rolls have risen, gently brush the tops with beaten egg for a golden, shiny finish. Bake in the preheated oven for 18-22 minutes until golden brown and the internal temperature reaches 88°C (190°F). The rolls should sound hollow when tapped on the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the rolls are still warm, brush them with honey for a beautiful shine and extra sweetness. This seals in moisture and gives them an irresistible glaze. Let the rolls cool for at least 15 minutes on a wire rack before serving – this cooling period allows the structure to set and flavors to develop.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Fig and Walnut Rolls?

Fig and Walnut Rolls require strong bread flour, salt, instant dried yeast, unsalted butter, water, dried figs, walnuts, light brown sugar, cinnamon, and egg for wash. The finished rolls are glazed with honey for a beautiful shine and extra sweetness.

How to cook Fig and Walnut Rolls at home?

Learn how to cook Fig and Walnut Rolls by preparing a soft yeasted dough, filling it with a mixture of chopped dried figs, walnuts, brown sugar and cinnamon, then rolling and cutting into individual rolls. After a second rise, bake them until golden brown and finish with a honey glaze for that professional bakery look and taste.

Can I prepare these rolls ahead of time for breakfast?

Yes! You can prepare the rolls the night before and refrigerate them after shaping. In the morning, bring them to room temperature for 30 minutes, then bake. Alternatively, bake them completely ahead of time and warm briefly before serving or freeze for up to 3 months.

Why is my dough for sweet fruit rolls not rising properly?

Dough may not rise properly if your yeast is old, the environment is too cold, or if the dough contains too much sugar or fat. Ensure your yeast is fresh, use lukewarm water (not hot), and let the dough rise in a warm, draft-free place for best results.

What's the best way to store homemade walnut and fig bread?

Store these rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a freezer bag for up to 3 months. To refresh, warm room temperature rolls in a 150°C oven for 5 minutes or defrost frozen rolls and warm for 8-10 minutes.

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