Fig-Pear Sweet Rolls

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.
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.
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.
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.
Heat oven to 375°F.
Uncover rolls; bake 30 to 35 minutes or until golden brown.
Cool 20 minutes.
In small bowl, stir glaze ingredients until smooth; drizzle over rolls.
Serve warm.

Ingrediënten

DOUGH

FILLING

GLAZE

Instructies

Nutritional Information

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