Video showing how to prepare Lavender Scrolls. Video by Liddie Martinez
Española Valley
Lavender has been grown and used in northern New Mexico for hundreds of years. Curanderas or healers used the herb when assisting with childbirth to calm both mother and babe. It has been widely prized and used as a scent for lotions, oils and soap and as tea for stomach ailments, helping fussy babies sleep and fending off developing migraines.
Native to the Middle East, the Arabs domesticated the plant, brought it to Spain and, in turn, the Spanish brought lavender to New Mexico. Now very popular and grown around the world, our New Mexico High Desert climate is perfect for its cultivation.
I have friends who use it to make soaps and body butter but it wasn’t until my sister, Verna, gave me a bottle of Lavender Finishing Salt from nearby Adobe Lavender Farm in Abiquiu that I began to think about cooking with lavender.
One day I decided to make bread and while waiting for the milk to warm in the microwave, I spied the bottle of salt. Thus began my lavender bread experiments. I made several versions but have settled on these gorgeous scroll dinner rolls that are aromatic, festive and delicious. Not only are they pleasing to the eye and palate, but the house fills with a soothing aroma that calms the soul.
Culinary quality lavender blooms and finishing salt can be found online if you don’t have time to make a trip to Abiquiu. These scrolls are so beautiful they have become a Thanksgiving staple, but make them anytime; they freeze perfectly in Ziplock freezer bags and each scroll can be divided and shared at the dinner table as a gesture of friendship and goodwill.
Lavender Scrolls
- 2 cups milk, warmed
- 1 Tbsp. active dry yeast
- 1 Tbsp. dry Lavender flowers
- 3 eggs
- 1 tsp. Kosher salt
- 1 stick soft butter, divided
- 6 cups flour
- Lavender Finishing Salt for tops
In a stand mixer with the paddle attachment, add warm milk and sprinkle yeast on top of it. Allow to sit for about 15 minutes until bubble then start on lowest setting and add lavender, eggs, salt and 5 Tablespoons of the butter. Add 1 cup of flour and mix well with paddle increasing speed to medium until ingredients are incorporated.
Using the hook attachment, add the remaining flour 1 cup at a time beginning on low and increasing speed one notch with each cup added. Allow machine to knead for 8 minutes. Then turn dough out onto lightly floured surface and knead dough by hand for a couple of minutes.
Grease a bowl and place dough ball smooth side down in bowl then flip over so that dough ball is well coated on both sides. Cover with plastic wrap and let rise for 90 minutes in warm place.
Tip dough out of bowl onto floured surface and punch down removing air pockets. Cut dough ball in half. Take one half of dough ball and roll out into a flat disk and cut like a pizza into eight equal pieces.
Starting at the narrow tip roll tightly into a log then using both hands, make a snake rolling toward you until the dough rope is 16-18” long. Using both hands, take ends and roll towards center (one roll above the line and one beneath) until you have an even scroll. Pat down gently and place of baking sheet lined with parchment paper. 16 scrolls will fit on two baking sheets.
Melt remaining butter in microwave (about 10 seconds) and butter tops then cover with plastic wrap and a tea towel. Allow to rise for 1 hour.
Remove plastic and butter tops a second time topping with lavender salt.
Preheat oven to 375° and bake for 18 minutes then rotate pans and bake for another 18 minutes. Cool on racks.
Editor’s note: Liddie Martinez is the author of the popular Chile Line Cookbook: Historic Recipes of Northern New Mexico, which is available online at www.pajaritopress.com.
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November 04, 2021 at 08:24PM
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Liddie's Traditional New Mexican Dishes: Lavender Scrolls - Los Alamos Daily Post
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