Place 400g (14 oz)strong white bread flour, 100g (3½ oz)wholemeal bread flour, 1½ tablespoon chopped rosemary and 1½ teaspoon salt in a large mixing bowl.
Stir in 1 sachet of yeast. Make a well in the centre of the dry ingredients and add 4tablespoon olive oil, 3tablespoon runny honey and about 250ml (9floz) luke warm water and mix to a slightly sticky dough.
Turn out onto a work surface and knead the dough for 5 to 10 minutes until most of the stickiness is gone. Place in an oiled bowl, cover and leave in a warm place until doubled in size (about 1 ½ hours).
Once the dough has doubled in size, knock back and turn out onto a work surface. Gently knead in 125g (4 oz) chopped dried figs until evenly distributed.
Divide into 12 pieces and roll into balls. Place equally spaced in a greased 23cm (9in) round tin Cover loosely or slip inside a large carrier bag and leave in a warm place for about 1 hour until well risen.
Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Bake in the centre of the oven for 25-30 minutes or until the rolls sounds hollow when tapped on the bottom.
Transfer to a wire rack. Brush with a little extra honey while still warm to glaze. Allow to cool.