Ingredients
1cupwhole milk,(240 milliliter)
⅔cupgranulated sugar,(135 grams)
1½tbspactive dry yeast,(14 grams), 2 standard size packets
½cupunsalted butter,softened to room temperature and cut into 4 pieces
2large eggs,at room temperature
½tspsalt
4½all purpose flour,(558 grams), spoon & leveled, plus more for dusting/rolling
1¾cupsstrawberries,(222 grams), finely chopped
⅓cupgranulated sugar,(68 grams)
1½tbspcornstarch
1cupconfectioner’s sugar,(120 g), sifted
3tbspfresh lemon juice,(0-45 ml)
Preparation
In a small saucepan, warm the milk over low heat until lukewarm about 95 degrees F (35 degrees C).
Pour the warm milk into the bowl of a stand mixer fitted with the dough hook attachment. With a spoon, manually stir in the sugar and yeast.
Cover the bowl with a towel and let sit until the yeast is foamy for about 5 to 10 minutes. If the yeast does not dissolve and foam, start over with fresh yeast.
At low speed, beat in the softened butter until it is slightly broken up. Add the eggs one at a time and then the salt.
At low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms for about 4 minutes.
Increase speed to medium-high and beat until the dough is soft and supple for about 6 minutes longer. If you do not have a stand-mixer with a hook attachment, knead the dough by hand.
Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl.
Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size for about 2 hours.
Warm the strawberries in a small saucepan over medium heat. Stir constantly for 4 minutes until the strawberries begin to release juices.
Add the granulated sugar and cornstarch and continue to stir for another 2 minutes. The mixture will thicken.
Remove from the heat, spoon into a heatproof bowl or container, and chill until ready to use. You do not want a warm filling as you spread it onto the dough.
Grease the bottom of a 9×13-inch baking dish then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 12×18-inch rectangle.
Spread the strawberry filling all over the dough. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls. Arrange them in the prepared baking pan.
Cover the rolls and allow them to rise in a warm environment once again until they are puff for about 1 to 2 hours or overnight.
After the rolls have risen, preheat the oven to 375 degrees F (190 degrees C). Bake for about 25 minutes until they are golden brown.
Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the glaze.
Whisk the lemon juice and confectioners’ sugar together until smooth. Pour over warm rolls and serve.
