Herb and lavender rolls recipe

Recipe for herb and lavender rolls in our easy yeast bread recipes collection.

Recipe ingredients

• 6 cups bread flour
• 2 packages 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

How to make herb and lavender rolls

• 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.
• 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. 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.

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