How to Make Sweet Strawberry Rolls

• Activate the Yeast. Warm the milk to approximately 100°F. It should feel warm to the touch but not hot.
• In a large mixing bowl or stand mixer, whisk together the warm milk, yeast, and sugar. Allow the mixture to sit for 5 to 10 minutes until foamy.
  ¾ Cup Whole Milk, 2¼ Teaspoons Active Dry Yeast, ¼ Cup Granulated Sugar
• Add the Wet Ingredients. Whisk in the melted butter, egg, and egg yolk until combined.
  4 Tablespoons Salted Butter, 1 Large Egg, 1 Large Egg Yolk
• Mix the Dough. Add the bread flour and salt.
  3 Cups Bread Flour, ¾ Teaspoon Salt
• Mix with a dough hook or sturdy spoon until a shaggy dough forms.
• Knead for 5 to 8 minutes until smooth and elastic.
• If the dough feels overly sticky, add additional flour one tablespoon at a time until the dough stretches thin enough to allow light through without tearing.
• First Rise. Lightly grease a large bowl.
  Olive oil or cooking spray for greasing the bowl
• Place the dough inside, cover, and allow it to rise in a warm location for 1 to 1½ hours, or until doubled in size.
• This rise is forgiving and can be extended if needed to fit your schedule.
• Prepare the Filling. In a small bowl, combine the strawberry jam and cornstarch. Stir until evenly mixed.
  1 Cup Strawberry Jam, 1 Tablespoon Cornstarch
• Roll Out the Dough. Punch down the risen dough and transfer it to a lightly floured surface.
• Roll into a rectangle approximately 12 x 15 inches and about ¼-inch thick.
• If the dough shrinks back while rolling, allow it to rest for 5 minutes before continuing.
• Add the Filling. Spread the softened butter evenly over the dough, leaving about 1 inch along the top edge.
  4 Tablespoons Salted Butter
• Spread the strawberry mixture over the butter, distributing the strawberry pieces evenly across the surface.
• Roll and Cut. Starting from the long side, carefully roll the dough into a log.
• This step can get messy, and that's completely normal. The jam may ooze out as you roll.
• Pinch the seam closed as best as possible.
• Using a serrated knife, dough scraper, or unflavored dental floss, cut the log into 12 equal rolls.
• Second Rise. Arrange the rolls in a greased 9 x 13-inch baking dish.
• Cover and allow them to rise for 30 to 45 minutes while the oven preheats to 350°F.
• Bake. Bake for 25 to 30 minutes until lightly golden brown.
• The center of the rolls should reach approximately 180°F on an instant-read thermometer.
• If the tops begin browning too quickly, loosely tent with foil during the final few minutes of baking.
• Make the Glaze. Whisk together the powdered sugar, melted butter, milk, and vanilla until smooth.
  1½ Cups Powdered Sugar, 1 Tablespoon Butter, 2 Tablespoons Milk, ¼ Teaspoon Vanilla Extract
• Add additional milk if a thinner glaze is desired.
• Glaze and Serve. Allow the rolls to cool for 5 to 10 minutes.
• Drizzle the glaze generously over the warm rolls. The warmth helps the glaze melt slightly and settle into every swirl.
• Serve warm.