3¾ to 4 cups (469 to 500 grams) all-purpose flour, divided
2 tablespoons (24 grams) granulated sugar
1 tablespoon (9 grams) kosher salt
2¼ teaspoons (7 grams) instant yeast
2 teaspoons (4 grams) ground black pepper
1 cup (240 grams) whole milk
⅓ cup (76 grams) unsalted butter, cubed
¼ cup (60 grams) sour cream, room temperature
1 large egg (50 grams), room temperature
2 cups (480 grams) water
1 (8-ounce) package (227 grams) Mission Figlets, stemmed and quartered
½ cup (113 grams) unsalted butter, softened
2 cups (323 grams) shredded provolone cheese
¾ cup (75 grams) shredded Parmesan cheese
Garnish: ground black pepper
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups (250 grams) flour, sugar, salt, yeast, and pepper at medium-low speed until well combined.
In a medium saucepan, heat milk and cubed butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium-low speed until combined. Add sour cream and egg; beat for 2 minutes. Scrape sides of bowl. With mixer on low speed, gradually add 1¾ cups (219 grams) flour, beating just until a shaggy dough forms; scrape sides of bowl.
Switch to the dough hook attachment. Beat at low speed until a soft dough forms, 14 to 16 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if necessary. (Dough should pass the windowpane test; see Note.)
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 40 minutes.
In a medium saucepan, bring 2 cups (480 grams) water to a boil over high heat. Add figs; reduce heat to low, and simmer until figs are softened, 10 to 15 minutes. Remove rehydrated figs from water with a slotted spoon. Let cool completely, about 20 minutes.
Spray a 13x9-inch rimmed baking sheet with baking spray with flour.
Lightly punch down dough. Cover and let stand for 5 minutes. On a lightly floured surface, roll dough into an 18x12-inch rectangle (about ¼ inch thick). Spread softened butter onto dough, leaving a ¼-inch border on all sides. Sprinkle with provolone, ½ cup (50 grams) Parmesan, and figs. Starting with one long side, roll up dough, jelly roll style; place seam side down. Gently shape log to 18 inches long and even thickness, if necessary. Using serrated knife dipped in flour, cut log into 12 slices (about 1½ inches thick). Place slices, cut side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until slightly puffed in size, 10 to 15 minutes.
Preheat oven to 350°F (180°C).
Bake until golden brown, tops are dry, and an instant-read thermometer inserted near center registers 190°F (88°C), 35 to 40 minutes. Sprinkle with remaining ¼ cup (25 grams) Parmesan, and bake until cheese is melted, about 2 minutes more. Garnish with pepper, if desired. Serve warm
Notes
Note: To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/savory-fig-black-pepper-cheese-rolls/