• 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.*
• 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.
• Into the Shortening, mix in 2 cups of the All Purpose Flour, 1/2 cup at a time, until well combined.
• Add the Yeast mixture and Egg, mixing in well.
• If using a stand mixer, switch to the dough hook attachment, otherwise use a wooden spoon to continue. Add the remaining flour, 1/2 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.
• 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.
• 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.
• Strain the Butter, removing and discarding the Lavender. Chill the infused Lavender Butter in the refrigerator until ready to make the Icing.
• Line a 9 x 13 inch pan with parchment paper and set aside.
• On a lightly floured surface, roll out the dough into approximately a 12 x 18 rectangle.
• Spread the Strawberry Preserves thinly over the dough, leaving a 1/2 inch border. Layer the sliced Strawberries over the Preserves then scatter the roughly chopped toasted Walnuts.
• 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.
• Once the dough has doubled in size, preheat the oven to 350°F.
• 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:

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

To Assemble:

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