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Fig , Prosciutto and Goat Cheese Rolls



Photo: Jason Little

Inspired by cinnamon rolls, this variation delivers a bit of sweet and savory flavor in every bite.


Servings: 20 
Serving size: 1 roll (58 grams) 
Prep time: 2½ hours (includes rising time) 
Cooking time: 30 minutes

Ingredients

  • 2¼ teaspoons active dry yeast 
  • ¼ cup, plus 1 teaspoon granulated sugar 
  • ¼ cup (60 milliliters) warm water (heated to 100°F to 115°F) 
  • ¾ cup (180 milliliters) warm reduced-fat milk (heated to 100°F to 115°F) 
  • 1½ cups all-purpose flour 
  • 2 large eggs, beaten 
  • 1 tablespoon ground cinnamon (optional) 
  • 1 teaspoon kosher salt 
  • ¼ cup salted butter, melted 
  • 2½ to 2¾ cups white whole-wheat flour Cooking spray 
  • ½ cup fig jam 
  • 2 ounces thinly sliced prosciutto, chopped 
  • ½ cup crumbled goat cheese 
  • 1 teaspoon dried thyme leaves (optional) 
  • 1 large egg 
  • 1 tablespoon (15 milliliters) water 

Instructions

  1. Add yeast, 1 teaspoon granulated sugar and warm water to a large mixing bowl or stand mixer’s bowl and let sit for 10 minutes. Add warm milk and all-purpose flour to the yeast mixture and beat, using a wooden spoon or dough hook attachment, for about 30 seconds or until just combined. Add beaten eggs, cinnamon (if desired), salt, butter and remaining sugar and beat for about 1 minute. Gradually stir in white whole-wheat flour until the dough forms a ball and is not overly sticky. 
  2. Turn dough out onto a clean, floured surface and knead until soft and elastic, about 6 to 8 minutes. Alternatively, “knead” the dough in a stand mixer for 6 to 8 minutes using the dough hook attachment. Dough should be tacky, but not overly wet or dry. 
  3. Place dough in a large bowl coated with cooking spray. Cover with plastic wrap and let rise in a draft-free area at room temperature until doubled in size, about 1 hour. Using a spatula or bench scraper, remove dough from the bowl and place on a lightly floured surface. 
  4. Roll dough out into a 15-by-9-inch rectangle. Spread jam evenly over the dough’s surface, leaving a 1-inch border. Sprinkle prosciutto, goat cheese and thyme (if desired) over the jam. Roll dough, starting from the long (15-inch) side. Once fully rolled, pinch dough to seal. Using a serrated knife, cut roll into 20 equal-sized pieces. Place in an 11-by-15-inch glass baking dish coated with cooking spray. Cover with plastic wrap and let rise for about 45 minutes, or until doubled in size. 
  5. Preheat oven to 350°F (177°C). Remove plastic wrap and make egg wash by whisking remaining egg with 1 tablespoon water. Brush tops of rolls with egg wash and bake for 30 minutes or until lightly golden. Enjoy warm. 

Cooking note: You may need more or less white whole-wheat flour depending on humidity.

Nutrition per serving:
CALORIES 189; TOTAL FAT 5g; SAT. FAT 3g; CHOL. 37mg; SODIUM 220mg; CARB. 31g; FIBER 2g; SUGARS 10g; PROTEIN 6g; POTASSIUM N/A; PHOSPHORUS N/A

Note: Nutrition information for potassium and phosphorus in prosciutto and fig jam not available.


Sara Haas, RDN, LDN, is a Chicago-based culinary dietitian. She is a Stone Soup blogger and author of sarahaasrdn.com.

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