Herb and Lavender Rolls

12 servings (24 rolls)

6 cups bread flour
2 packages (1 1/2 tablespoons) 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)

Make the dough: 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.

Form the rolls: 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.

Bake the rolls: 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.