Fig-Pecan Rolls

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.