Friday, September 7, 2012

Lavender & Apricot Breakfast Rolls

Lavender Apricot Breakfast Rolls
From the recipe files: Made these the other day on a whim and we really liked them... they actually went together pretty fast too (no yeast!). The lavender in the dough is just right, not overpowering, and the apricot filling pairs with it perfectly. Looking a bit like cinnamon rolls but with a biscuit-y texture, they were especially tasty alongside a pot of vanilla scented black tea. 

It's really starting to feel like Autumn around here and I'm finding myself wanting to bake more. In other words, I'll be making these again... and again...

Lavender & Apricot Breakfast Rolls
adapted from: Napa Valley Lavender Co.*

2 1/4 cups flour
1/2 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
Tblsp chilled butter
Tblsp fresh (or 1 Tblsp dried) lavender flowers, chopped 
1/2 cup milk
1 large egg, lightly beaten

4 Tblsp apricot preserves
2 Tbsp butter, softened
4-5 chopped dried apricots

2 tsp sugar

Preheat oven to 375 degrees. Wipe the inside of an 8-inch round cake pan or a pie plate with butter or oil.

Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Cut the cold butter into small pieces (or use a grater if frozen) and work into the flour mixture using a pastry blender or your fingers, just until mixture resembles coarse meal. Stir in the lavender. Add the milk and egg, stirring only until combined. 

Turn dough out onto a lightly floured surface. Gently but firmly pat the dough together, then knead it briefly until dough holds together. Dust the top with a little flour and roll into a 9 by 11 inch rectangle. 

Mix apricot preserves and soft butter together. Warm for a few seconds in the microwave if it's too cold and not blending. Spread mixture over dough, leaving a 1/2 inch strip bare along one long side of the rectangle. Sprinkle the chopped apricots over the top. 

Beginning with the opposite side, roll into a log. Pinch the seam along the length to seal. Cut the log into nine even slices. Place slices in the prepared pan, with one in the middle and the rest in a ring around it. Sprinkle sugar over the tops of the rolls. 

Bake at 375°F for 30-35 minutes or until golden brown and a wooden toothpick inserted in center comes out clean. Turn the rolls out of the pan and onto a serving plate. Gently separate each one with a dinner knife and serve.

Notes: I spread a little butter over the pan of rolls right after they came out of the oven  :^) Mmmm!

* I've had 3 pages of printed out recipes from the Napa Valley Lavender Co. website kicking around in my copious recipe files for years... no idea how long. When I went to add their link to this recipe though, the website is no where to be found... apparently they are no longer around. The identical recipes are all over the web though and I have no idea where they actually originated... NVLCo. or somewhere else. Un petit mystery, n'est-ce pas?
Blog Widget by LinkWithin


Post a Comment

Take a moment to say "Howdy!"... I'd love to hear from you!