Herb And Lavender Rolls

Ingredients and Instructions

6 cups bread flour

2 packages (1 1/2 tablespoons) active dry yeast

2 teaspoons salt

2 1/2 cups buttermilk

1 teaspoon baking soda

1/2 cup butter

1/4 cup plus 2 tablespoons herbes de Provence

1 teaspoon chopped lavender flowers (optional)

Make the dough: In a large bowl or food processor fitted with a metal blade, combine flour, yeast, and

salt.

In a small bowl, stir buttermilk and soda together. Use a wooden spoon to stir the liquid into the flour

mixture or, with the processor running, gradually add the buttermilk mixture to the dry ingredients.

Process until a soft, supple dough forms or, on a lightly floured surface, knead dough by hand until

smooth − about 15 minutes.

Form dough into a ball. Lightly oil a large bowl, place dough in it, and cover with plastic wrap. Let rise

until doubled − about an hour.

Form the rolls: Lightly spray two 12−cup muffin tins with vegetable−oil cooking spray and set aside.

Punch the dough down and place on a lightly floured surface. Divide dough in half and pat the dough

into two 6 x 6−inch squares, cover with a clean towel, and let rest for 10 minutes.

In a small saucepan, melt the butter. In a small bowl, mix the herbes de Provence and the lavender

flowers, if using. With a lightly floured rolling pin, shape 1 square of dough into a 12 x 24−inch

rectangle. Using a pastry brush, coat the dough with half of the melted butter and sprinkle with 1/2 of

the herb mixture. Using a sharp knife or pizza wheel, cut the dough along the 24−inch length into six

12−inch−long, 2−inch−wide strips. Stack the 6 strips, butter side up, and cut each into twelve 2−inch

square stacks. Pinch one side each of the 12 dough stacks together and place, pinched end first, into a

muffin tin. Repeat, using remaining square of dough. Lightly cover with towel and let rise until

doubled in bulk −− about 45 minutes. Preheat oven to 450 degrees F.

Bake the rolls: Place rolls on the middle rack of the oven and bake until golden brown − 15 to 20

minutes. Remove immediately from the muffin tin and cool on a wire rack. Serve warm.