Fig-Pecan Rolls

Prep Time
Cook Time
1d 10m
Ready In

"Recipe source: Cooking Light (November 2003)"

Original recipe yields 20 servings


  • Serving Size: 1 (50.6 g)
  • Calories 145
  • Total Fat - 4.6 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 8.1 mg
  • Sodium - 154.1 mg
  • Total Carbohydrate - 24.1 g
  • Dietary Fiber - 1.4 g
  • Sugars - 8.5 g
  • Protein - 2.5 g
  • Calcium - 23 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

To prepare rolls, dissolve the yeast in warm water in a large bowl and let stand 5 minutes. Lightly spoon flour into dry measuring cups, level with knife. Add 1 1/2 cups flour to yeast mixture. Cover with a damp towel and let stand at room temperature for 24 hours.

Step 2

Add 1 1/4 cups flour, sugar and salt to yeast mixture. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (8-10 minutes), add enough flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Let dough rest for 5 minutes. Knead in figs and pecans.

Step 3

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts for 1 1/2 hours or until double in size. Punch dough down and let rest 5 minutes.

Step 4

Divide dough into 20 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying) shape each into a ball. Repeat with all the portions of dough. Arrange balls on a baking sheet lined with parchment paper. Let rise in a warm place free from drafts for one hour or until doubled in size.

Step 5

Preheat oven to 425 degrees F.

Step 6

Bake rolls for 10 minutes or until lightly browned. Cool on a wire rack.

Step 7

To prepare the butter: place the butter in a small bowl and beat with a mixer at high speed until light and fluffy. Slowly add the maple syrup, beating until blended. Serve butter with rolls.

Tips & Variations

No special items needed.