Name: Fig, Prosciutto and Honey Rolls
Yield: 16

Fig, Prosciutto and Honey Rolls

Prosciutto is a dry cured meat - where all the moisture has been removed so we can enjoy putting some of it back with flavours such as fig & honey, as we have done in

Step #1

Method (Makes 16 buns): Place the water, honey, Greek yoghurt and bread mix into a bowl and mix to form a soft dough.

Step #2

Knead well for 5 minutes until a well developed dough is formed. Cover loosely with polythene and allow the dough to rest for 5 minutes.

Step #3

Add the roughly chopped prosciutto, figs and rosemary and mix well into the dough.

Step #4

Divide the dough into 9 portions and place 3 x 3 in a lined 22cm square tin.

Step #5

Cover with polythene and place in a warm place for about 50-60 minutes or until double in size. Sprinkle over the rosemary topping: Bake in a preheated oven 190°C (375°F) gas mark 6 for 25-30 minutes until golden brown and well risen.

Step #6

Brush with the honey and allow to cool in the tin.

Why it works

Prosciutto is a dry cured meat - where all the moisture has been removed so we can enjoy putting some of it back with flavours such as fig & honey, as we have done in this recipe. Rosemary gives a traditional flavour and is used in the dough and also to top the rolls. The honey & yogurt used to further infuse the bread, makes these deliciously nutty when using our Malty bread mix.