Saturday, 9 April 2011

Herbed Fig and Walnut Buns

These are some chewy, intensely flavoured buns that would be perfect for a cheese and chutney or ham and cheese sandwich. Really, anything with cheese would be awesome on them.

They are half whole wheat, so fall into the category of good for your tummy as well as being delicious.

If you would like to make dinner rolls instead of sandwich rolls, just make 24 instead of 12 and decrease the oven time accordingly.

Your whole kitchen will smell divine as you bake up these jam-packed beauties. Make some this weekend!

Herbed Fig and Walnut Buns
adapted from Jeffrey Hamelman's Bread
for the Mellow Bakers

1 lb whole wheat flour
1 lb bread flour
1 lb, 5.8 oz water
1 Tbsp fine sea salt
1.5 tsp dry, instant yeast
2 Tbsp fennel seeds
2 Tbsp rosemary

1 cup chopped walnuts
1 cup chopped dried figs

1 egg, beaten with 1 tsp water

Place all the dough ingredients in your stand mixer. Mix on low for 3 minutes with the dough hook, until incorporated. Adjust hydration if necessary.
Mix 3 minutes longer on medium, to build strength.
Add in additions (nuts and figs).
Mix thoroughly into dough.
Finish kneading on a lightly floured board and shape into a ball.
Let rise one hour.
Fold in on itself and let rise another hour.
With bench scraper, divide into 12 equal sized pieces.
Shape into rolls, seams on the bottom.
Arrange on a half sheet pan, lined.
Let rise 1.5 hours, or until puffy and risen at least 50%.
Preheat oven to 400°F.
Glaze with egg wash. 
Bake for 20 minutes, turn pan around in oven, bake another 5 minutes or until nicely browned and you reach an internal temperature of over 190°F.
Let cool on wire racks.

These buns have been Yeastspotted!