Soft Milk Bread Rolls with Lavender Butter

Ingredients

• 3/4 cup whole milk, warmed to about 105°F
• 2 1/4 teaspoons active dry yeast
• 3 tablespoons mild honey, divided
• 3 cups bread flour, plus more as needed
• 1 teaspoon fine sea salt
• 1 large egg, room temperature
• 4 tablespoons unsalted butter, softened, divided
• 1 tablespoon whole milk, for brushing
• 1/2 teaspoon culinary lavender buds
• 3 tablespoons unsalted butter, very soft, for lavender honey butter
• 1 tablespoon mild honey, for lavender honey butter
• Pinch of fine sea salt, for lavender honey butter

Instructions

1. In the bowl of a stand mixer or a large mixing bowl, combine the warm milk, yeast, and 1 tablespoon honey. Let stand for 5 to 8 minutes, until foamy. If the mixture does not foam, start again with fresh yeast.
2. Add the bread flour, salt, egg, and remaining 2 tablespoons honey. Mix until a shaggy dough forms, then knead with a dough hook on low speed for 5 minutes or by hand for 8 to 10 minutes.
3. Add 3 tablespoons softened butter, one small piece at a time, kneading until each piece is mostly absorbed before adding the next. Continue kneading until the dough is smooth, elastic, and slightly tacky but not wet.
4. Transfer the dough to a lightly buttered bowl, cover, and let rise in a warm place for 60 to 90 minutes, or until roughly doubled.
5. Turn the dough onto a lightly floured surface and gently press out large air pockets. Divide into 3 equal pieces, shape each into a tight oval, and place seam-side down in a buttered 9-by-5-inch loaf pan.
6. Cover the pan and let the dough rise again for 45 to 60 minutes, until puffy and just cresting the rim of the pan. Meanwhile, heat the oven to 350°F.
7. Brush the top of the loaf with 1 tablespoon milk. Bake for 30 to 35 minutes, until deep golden and the center of the loaf registers about 190°F on an instant-read thermometer.
8. Brush the hot loaf with the remaining 1 tablespoon butter. Cool in the pan for 10 minutes, then turn out onto a rack. Let cool at least 35 minutes before slicing so the crumb does not compress.
9. For the lavender honey butter, crush the lavender buds lightly with your fingertips or a mortar. Stir them into the very soft butter with honey and a pinch of salt.
10. Let the lavender honey butter stand for 10 minutes before serving, then taste. If the lavender is strong, use a lighter hand when spreading; if it is gentle, let the butter rest another 10 minutes.

Tips

• Bread flour gives the loaf its soft, elastic structure. All-purpose flour can work, but the loaf may be slightly less lofty.
• Add butter gradually so the dough can absorb it without becoming greasy.
• Judge the rise by the dough, not the clock. A cool kitchen will slow both rises.
• Keep the lavender in the butter rather than the bread dough for a more balanced flavor.
• Let the loaf cool before slicing; warm enriched bread is easy to crush.

Storage

Store the cooled bread tightly wrapped at room temperature for up to 3 days. For longer storage, slice and freeze for up to 2 months, then toast from frozen or thaw at room temperature. Store lavender honey butter in the refrigerator for up to 1 week and soften before serving.

Variations

• Shape the dough into 9 dinner rolls and bake in a square pan for 20 to 24 minutes.
• Add 1 teaspoon lemon zest to the lavender honey butter for a brighter spread.
• Replace honey in the dough with maple syrup for a warmer breakfast flavor.
• Toast thick slices and serve with ricotta, lavender honey butter, and a tiny pinch of flaky salt.

Nutrition note

Approximate nutrition depends on slice thickness and the amount of lavender honey butter served. This recipe is provided as a home baking recipe and does not make dietary or health claims.

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