Make Ahead

Fig-Pear Sweet Rolls

Prep Time: 45 Minutes Start to Finish: 3 Hours 55 Minutes 12 rolls

• Dough
• 4 to 4½ cups all-purpose flour
• ½ cup granulated sugar
• 1 package regular active or fast-acting dry yeast (2¼ teaspoons)
• 1 teaspoon salt
• ¾ cup butter
• ¾ cup milk
• ¾ cup water
• Filling
• 2 bags (9 oz each) dried Mission figs, chopped (about 2 cups)
• ½ cup granulated sugar
• 1 cup water
• 1 tablespoon grated orange peel
• 1 teaspoon ground cinnamon
• 1 ripe pear, peeled, finely chopped
• Glaze
• 1 cup powdered sugar
• 1 teaspoon grated orange peel
• 4 to 5 teaspoons orange juice

1 In large bowl, mix 2½ cups of the flour, ½ cup granulated sugar, the yeast and salt. In 1-quart saucepan, heat butter, milk and ¾ cup water over medium-low heat until very warm (120°F to 130°F). Add to flour mixture; beat with electric mixer on medium speed, scraping bowl occasionally, until smooth. Stir in enough of the remaining 1½ to 2 cups flour to make the dough easy to handle.

2 On lightly floured surface, knead dough about 5 minutes or until smooth and elastic. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap and cloth towel; let rise in warm place 1 hour to 1 hour 30 minutes or until doubled in size and indentation remains when dough is touched.

3 Meanwhile, in 2-quart saucepan, stir together figs, ½ cup granulated sugar, 1 cup water, 1 tablespoon orange peel and the cinnamon. Cook over medium-high heat 5 to 10 minutes, stirring frequently, until figs are tender and liquid is absorbed. Cool 30 minutes.

4 Spray 13x9-inch pan with cooking spray. Gently push fist into dough to deflate. On lightly floured surface, roll dough into 18x14-inch rectangle. Spread fig mixture over dough to within ½ inch of edge. Sprinkle pear evenly over fig mixture. Starting from long side, roll up tightly; pinch edge to seal. Cut into 12 (1½-inch) slices. Place slices, cut side down, in pan. Cover with plastic wrap; let rise in warm place 30 to 45 minutes or until doubled in size.

5 Heat oven to 375°F. Uncover rolls; bake 30 to 35 minutes or until golden brown. Cool 20 minutes.

6 In small bowl, stir glaze ingredients until smooth; drizzle over rolls. Serve warm.

1 Roll: Calories 500; Total Fat 13g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 30mg; Sodium 300mg; Total Carbohydrate 89g (Dietary Fiber 6g); Protein 6g Exchanges: 2 Starch, 1 Fruit, 3 Other Carbohydrate, 2½ Fat Carbohydrate Choices: 6

Make-Ahead Magic After placing slices in pan, cover tightly with foil and refrigerate overnight. About 2 hours before serving, remove from refrigerator; remove foil and cover loosely with plastic wrap. Let rise in warm place 30 to 60 minutes or until dough has doubled in size. If some rising has occurred in refrigerator, rising time may be less. Bake as directed.

Kitchen Secrets Use dental floss to easily cut dough into slices. Place floss under the roll, bring ends up and cross over at the top of the roll, then pull in opposite directions.