Port and Fig Rolls

Port and figs have been a happy combination for at least as long as I’ve been around good restaurants. In developing this roll, I felt as though there were generations of pastry chefs speaking to my psyche and urging me to include chopped figs in a dinner roll—or perhaps it would be better to say an after-dinner roll. I had an instinct that using milk in the starter and dough, reinforced with cream for a velvety mouthfeel, would produce a rich and slightly sweet dough that could stand up to