1. In a small bowl, dissolve the Active Dry Yeast in warm (lukewarm) water, set aside for about 5 – 10 minutes, the yeast will become foamy. *Note: The temperature of the water should be between 105 – 110°F, if the water is too hot it will kill the yeast and prevent the dough from rising.*
2. In a large bowl of a handheld or electric mixer, mix together the Shortening with the Hot Water (needs to be hot enough to help melt the shortening) and Sugar. Allow to cool.
3. Into the Shortening, mix in 2 cups of the All Purpose Flour, ½ cup at a time, until well combined.
4. Add the Yeast mixture and Egg, mixing in well.
5. If using a stand mixer, switch to the dough hook attachment, otherwise use a wooden spoon to continue. Add the remaining flour, ½ cup at a time, until well combined. *If using the dough hook, continue to mix for about 3 – 5 minutes until the dough comes together and is smooth. If using a wooden spoon, mix well. Place dough on lightly floured work space and begin to knead dough for 5 – 8 minutes or until dough is smooth and elastic.
6. Place dough into a lightly greased bowl, roll dough around in bowl until coated, cover with a clean kitchen towel, place in a warm and draft free place. Allow to rise at least 30 minutes – 1 hour, or until dough has doubled.
7. While the dough is rising, it’s time to infuse the butter. Melt the Butter over low heat, remove from heat and add the Lavender. Allow to infuse for about 5 – 10 minutes.
8. Strain the Butter, removing and discarding the Lavender. Chill the infused Lavender Butter in the refrigerator until ready to make the Icing.
9. Line a 9 x 13 inch pan with parchment paper and set aside.
10. On a lightly floured surface, roll out the dough into approximately a 12 x 18 rectangle.
11. Spread the Bonne Maman Strawberry Preserves thinly over the dough, leaving a ½ inch border. Layer the sliced Strawberries over the Preserves then scatter the roughly chopped toasted Walnuts.
12. Carefully roll up the dough into a log shape, starting from the short end. Using a serrated bread knife, cut the log into 2 inch slices. Place the slices, cut side up into the lined baking pan. Cover with a kitchen towel, place in a warm spot and allow to rise for about 1 hour or until doubled in size.
13. Once the dough has doubled in size, preheat the oven to 350°F.
14. Bake in the preheated oven for about 35 – 40 minutes or until starting to turn golden. Allow to cool about 5 – 10 minutes.

For the Icing:

1. While the rolls are baking, make the Icing. In a large bowl, beat together the Infused Butter and softened Cream Cheese until creamy.
2. Add in the Powdered Sugar, 2 tablespoons at a time, mixing well between each addition.
3. Add the Lemon Juice and mix well. Icing should be creamy. Chill until ready to use.

To Assemble:

1. Once the rolls have slightly cooled, top with plenty of the Lavender infused Icing and serve warm.