So when you grew up in southern California and now live in northern Seattle which is APPARENTLY the arctic with a foot of snow on the ground and temps below freezing...you stay inside and bake ALL DAY with whatever was in your pantry. Say hello to my new favorite soup accompaniment, honey lavender herb dinner rolls!
You might be asking WHO just happens to have a stash of culinary lavender and lavender extract in their pantry?
🙋🏼♀️ This girl right here. Lavender is my hands down favorite scent and I loooove baking with it. It's the main reason I prefer herbs de provence over Italian seasoning.
Speaking of which, I'll give you three guesses to figure out which dried herbs are in these honey lavender herb dinner rolls.
Herbs de provence!!! And also some fresh parsley because gotta have it.
Now before you get nervous about that lavender situation, not to worry. It's literally a hint of lavender. Plus most of it is in the lavender honey butter you brush on top of the rolls so you can add less, or nix it all together if you want!
The addition of honey goes really well with the lavender, giving this recipe just a hint of sweet alongside the savory dried herbs and whatever soup you're serving alongside these tasty rolls 😉.
Soft, fluffy, delicious lavender honey herb dinner rolls recipe below!Print
Soft, light, and fluffy honey butter glazed rolls with herbs and a hint of lavender.
For the Rolls
- ¾ cups water
- 1 tablespoon rapid rise instant yeast (fast acting)
- 1 tablespoon sugar
- 2 tablespoons honey
- ½ cup milk (I used 2%)
- 3 tablespoons butter, unsalted + extra for greasing bowl
- 1 egg, beaten
- 1 ½ teaspoons salt
- 3 ½ – 4 cups of all purpose, unbleached flour
- 2 tablespoons fresh parsley, minced
- 1 tablespoon herbs de provence
- Fresh parsley, roughly chopped and culinary lavender buds for garnish
For the Lavender Honey Butter
- 1 tablespoon fresh parsley, roughly chopped plus extra for garnish
- 1 tablespoon honey
- ¼ teaspoon lavender extract
- 3 tablespoons unsalted butter
- Preheat oven to 400˚F. Grease or line a 9X13 baking dish with parchment paper.
- In a small microwave safe bowl, heat water, sugar, honey, butter and milk for 1 minute, until very warm to the touch, around 110˚F to 115˚F, and whisk contents. If it’s not hot enough, continue to warm in the microwave in 10-15 second increments to reach the desired temperature, whisking after each increment.
- In the bowl of a standing mixture fitted with the dough hook attachment, add the heated milk mixture and sprinkle the yeast on top. Let sit for 5-7 minutes, until the mixture is foamy.
- Add 3 ½ cups of flour, the salt, herbs de provence, parsley, and the beaten egg. Mix with the dough hook on the lowest or “stir” setting for 1-2 minutes until combined and the dough starts pulling away from the sides of the bowl. If the dough is still sticking to the sides of the bowl, add ¼ cup of flour at a time, letting the mixer run another minute, until the dough is pulling away from the sides (no more than 4 cups of flour total should be used).
- When the dough is pulling away from the sides and is only slightly sticky to the touch, increase the speed of the dough hook to medium low and mix for 5 minutes (this is kneading your dough).
- Grease a large bowl with butter. Remove the dough from the dough hook and transfer into the prepared bowl. Cover with saran wrap and let rise for 20 minutes.
- When the dough is done rising, turn the dough out onto a well floured surface. Gently punch the dough down. Using a pizza cutter or a knife, divide the dough into 15 equally sized pieces. For each piece, fold the seam in and roll into a ball. Place each ball onto the prepared baking dish seam side down. Cover the baking dish with saran wrap and let rise another 20 minutes.
- While waiting, make the lavender honey butter: In a small sauce pan, melt the butter over medium heat. Add honey, lavender extract, and parsley, stirring frequently, and cook for 30 seconds. Remove from heat.
- When the rolls are done rising, brush evenly with half of the lavender honey butter.
- Bake for 15-20 minutes, until cooked through and the tops are golden. Remove and brush with the remaining lavender honey butter. Garnish with fresh parsley, lavender buds and serve warm.