Herb and Lavender Rolls Recipe

Herb and Lavender Rolls Recipe

Ingredients:

6 c of flour (bread)
1-1/2 Tbsps of yeast (active, dry)
2-1/2 c of buttermilk
2 tsps of salt
1 tsp of baking soda (Arm & Hammer)
1/2 c of butter (unsalted)
1/4 c & 2 Tbsps of herbes de Provence

Optional:
1 tsp of lavender flowers; chopped

Instructions:

Combine yeast, salt, and flour inside processor; process to blend. Stir soda and butter milk inside a bowl and slowly add onto the running processor.

Process till a supple, soft dough has formed. Turn onto a slightly floured board and knead for fifteen mins.

Shape dough to ball then place it on buttered bowl; turn once then cover it using plastic wrapper. Allow to rise till the volume has doubled, at about one hour.

Slightly grease two 12 cup (muffin) tins then set them side. Punch down dough then divide to two. Pat each half to 6 inch squares then cover it with cloth. Allow to rest at about ten mins.

Melt butter inside saucepan. Combine herbs and flowers inside a bowl. Shape each square doughs into 12×24 inch rectangle. Brush (melted) butter on top then sprinkle herb-flower mixture.

Cut dough to strips along its long side, 12×2 inch. Stack six strips, with side of butter facing up, then cut to 12 2-inched square stack. Pinch on 1 side then place onto tin (pinched end first).

Do the same for the rest. Cover loosely with cloth. Allow to rise till the volume has doubled, about forty-five mins.

Preheat the oven at (450 degrees F). Bake rolls for 15-20 mins. When done remove at once from tin. Allow to cool for a while and serve while warm.

>> Herb and Lavender Rolls Recipe