Grandma’s Lavender Potato Rolls

1. Place the potato in a medium saucepan and cover generously with cold water. Bring to a boil over medium-high heat, then reduce the heat and simmer until tender, about 10 minutes. Drain and cool. Mash and measure out 1/2 cup for the rolls; reserve any remainder for another use.

2. Place the warm water in a large bowl and sprinkle with the yeast. Let stand for 5 minutes, or until foamy. Stir in the potatoes, milk, butter, salt and 1 egg. Then stir in the cheese, green onion, and thyme.

3. Place the lavender and 1 teaspoon of the flour in a spice grinder. Pulse until finely ground. Add to the bowl. Stir in 2 cups of the flour. Stir in enough of the remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead for 6 to 8 minutes, or until smooth and elastic.

4. Oil a large bowl, add the dough, and turn to coat the top. Cover and let rise in a warm place until doubled in size, about 1 hour. Punch down and shape into a ball. Cover and let rise for 10 minutes.

5. Grease 2 baking sheets. Pinch off small amounts of dough (about the size of a lime) and shape into rolls. Place on the baking sheets with at least 1/2 inch space between them. Let rise until almost doubled in size, about 1 hour.

6. Preheat the oven to 400°F. Glaze the rolls by brushing the surface with slightly beaten egg. Bake for 10 to 12 minutes, or until golden brown.

Bake about 10–12 minutes until golden. Rising time is extra — the dough rises about 1 hour, rests 10 minutes, then rises about 1 hour again before baking.