Method (Makes 16 buns)
Place the water, honey, Greek yoghurt and bread mix into a bowl and mix to form a soft dough.
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.
Add the roughly chopped prosciutto, figs and rosemary and mix well into the dough.
Divide the dough into 9 portions and place 3 x 3 in a lined 22cm square tin.
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.
Brush with the honey and allow to cool in the tin.
I must tell you a SECRET, last year I got first prize for my Cottage loaf and this year I got second prize for 6 bread rolls - in each case I added goats milk and an egg to Wright’s Premium White bread mix. I didn't tell anyone I had used a mix. These successes were at our local agricultural show. I ALWAYS use your mixes and I can't praise them enough! Thank You.
Anon
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.