Cloverleaf Rolls with Honey Lavender Shallot Butter Glaze - From the Fleishmann's recipe, followed to the letter with the exception of my own glaze:
4 tablespoons butter
1 large shallot, peeled and minced
2 generous teaspoons dried lavender flowers, crushed
2 tablespoons honey*
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.)
- 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.