Aromatherapy - Cloverleaf Rolls with Honey Lavender Shallot Butter Glaze

When it comes to baking under the broiler of the summer sun, timing is everything. As I groused in a recent post, I have not been terribly motivated to spend much time in the kitchen lately, but I did want to participate in Lisa and Jacqueline's Bread Edition of No Croutons Required. After endless research for breads which would leaven through grilling or frying on the stovetop (crumpets, bannocks, and poori among the rare few), I began scouring for recipes that required a very short duration in the oven. Fifteen minutes, I rationalized, was tolerable, but only on the condition that I bake very early in the day when the indoor temperature is at its lowest and least claustrophobic. And fifteen minutes wound up just enough time to fill the flat with the layered aromas of yeast, freshly harvested lavender, and minced shallots poached in butter. Now, if only they will last longer than fifteen minutes when served.

Cloverleaf Rolls with Honey Lavender Shallot Butter Glaze - From the Fleishmann's recipe, followed to the letter with the exception of my own glaze:

Ingredients

4 tablespoons butter
1 large shallot, peeled and minced
2 generous teaspoons dried lavender flowers, crushed
2 tablespoons honey*
Sea salt

Method

In a small saucepan, melt the butter over low heat. Add minced shallot and poach in butter for no longer than 1 minute. Do not let it brown. Remove from heat. Whisk in lavender and honey. Brush on rolls right before baking. Scatter sea salt lightly on top of glaze. It will adhere well.

*(I used a beautiful New Zealand Manuka which dear Lisa had sent to me; I also have a French Alpine honey from Alex, another friend, which I will be posting about in the near future. Special honeys call for special recipes.)

Preparation Tips

- Start the dough the night before. This recipe is unique in that it rises unattended in the refrigerator for up to twenty-four hours and does not require kneading. In the morning, the dough is cut and rolled into balls before assembly and a final, warm rising. Cloverleaf rolls are miniature monkey breads.

- Grease your hands lightly with cooking spray before rolling the dough balls. They will shape more easily and smoothly.

Suggested Pairings with Soups (per Lisa's request)

- Chilled soups that do not already have bread in them (such as gazpacho); light cream soups or bisques (tomato, squash, celery, artichoke); clear broths with a few fresh fava beans, mushrooms, or garlic scapes.

Lisa, who is hosting for July, will be posting her round-up shortly. Do drop by to have a look and say hello. I thank her for permitting a late recipe from me.

I'm also sending this post over to:

YeastSpotting!, the weekly yeast-baking event created by Susan of Wild Yeast; and

Bake-Off, Champa's weekly all-baked-goods event, featured on Versatile Vegetarian Cooking.

The Well-Seasoned Cook