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1
Chop up the walnuts and dried figs roughly.
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2
Put the ingredients starting from the strong French bread flour up to the dry yeast in the ingredient list into a bowl, and mix with a spatula or cooking chopsticks until it comes together as one mass.
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3
When the dough comes together, take it out onto a work surface and knead well for about 12 minutes.
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4
When it barely sticks to the work surface anymore and forms a slightly rough film of gluten, it's done.
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5
Press the dough out flat.
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6
Add the chopped walnuts and figs from step 1 and wrap them up in the dough.
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7
Knead for a few more minutes to distribute the nuts and figs into the dough .
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8
Form the dough into a ball, and put it into a lightly greased bowl.
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9
Cover with plastic wrap and leave to rise until it has doubled in volume (1st rising).
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10
For me it took 30 minutes at 40C.
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11
When it has finished rising, take it out onto a lightly dusted work surface and deflate.
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12
Divide into 12 portions and round off each.
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13
Leave to rest for 15 minutes.
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14
Round off each ball of dough again, and line them up on a baking sheet.
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15
Leave to rise again until they are 1.5 to 2 times their original size.
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16
For me it took 30 minutes at 40C.
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17
Dust the surface with bread flour using a tea strainer.
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18
Slash the tops if you would like.
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19
Bake in a preheated 210C oven for 15 to 17 minutes.
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20
These rolls are chewier if you let them rest a bit before eating them.
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21
From the next day on, the rolls will become nice and soft if you heat them up in the microwave.
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22
You can eat them as-is too of course.
