DRIED FIG & WALNUT BREAD ROLLS
PREP + COOK TIME 45 MINUTES (+ PROVING & COOLING) MAKES 8
You need time (and patience) on your side when making breads, as yeast doughs must be rested a couple of times at different stages before going into the oven.
2 teaspoons (7g) dry yeast 2 teaspoons caster sugar 1¼ cups (310ml) lukewarm water 31/3 cups (500g) “00” flour, bread flour or plain flour 2 teaspoons (10g) sea salt flakes ½ cup (55g) chopped walnuts ¾ cup (140g) coarsely chopped dried figs 1 cup (160g) icing sugar 1 tablespoon boiling water, approximately
1 Combine yeast, sugar and the lukewarm water in a medium bowl of an electric mixer. Stand in a warm place for 10 minutes or until bubbling. 2 Add flour and salt to the bowl; mix with electric mixer fitted with a dough hook for 5 minutes or until smooth and elastic. Transfer dough to a floured work surface; press out to flatten slightly. Top with nuts and figs, then knead into dough.
3 Place dough in an oiled large bowl; place bowl in a large plastic bag, then seal the bag. Stand in a warm place for 45 minutes or until dough doubles in size.
4 Place two oven trays in the oven; preheat oven to 220°C/200°C fan.
5 Punch down dough with your fist. Divide dough into eight portions.
Roll each portion into a 34cm-long rope; twist into a knot. Place knotted rolls on trays lined with baking paper; place trays in a plastic bag, then seal the bags. Stand in a warm place for 15 minutes or until risen slightly. 6 Remove trays from plastic bags; transfer rolls onto heated oven trays. Bake rolls for 20 minutes or until browned and they sound hollow when tapped on the base. Transfer to a wire rack to cool.
7 Combine sifted icing sugar and the boiling water in a small bowl until mixture reaches the consistency of thickened cream; add a little more water, if necessary. Drizzle icing on rolls.