Strawberry Rolls

Place the bread flour in a large mixing bowl and make a well in the center.

Add the milk, cream, and sugar to the well, then sprinkle the yeast on top and allow it to dissolve (approx. 5 minutes).

Stir the dough together on medium-low speed, adding the eggs one at a time (allow each egg to fully incorporate before adding the next).

While continuing to mix, add the butter a tablespoon at a time, allowing each addition to fully incorporate before adding the next.

Add the salt and knead the dough for at least 10 full minutes to develop the glutens and encourage elasticity.

Cover the bowl with plastic wrap and allow the dough to rest in a warm place for one hour (or chill overnight in the fridge).

Roll the dough out into a rectangle shape with a thickness of about ⅛-inch (aim for about 16 inches on the short side of the rectangle).

Spread soft butter all over the surface, leaving a 1/2-inch clean margin on one of the short sides.

Spread a thin layer of strawberry jam over the butter, then top with the chopped fresh strawberries.

Cut into eight 2-inch wide strips, then roll each one into a tight spiral.

Place the unbaked rolls in an 8x10-inch glass or ceramic baking dish* (spiral side up), cover with plastic wrap, and allow to rise in a warm place for 1 hour (or chill for up to 48 hours in the fridge).**

If chilled, allow the rolls to come to room temperature (approx. 30 to 45 minutes).

Preheat the oven to 350 degrees F.

Remove the plastic wrap and bake the rolls until puffed, set, and golden brown (approx. 25 to 35 minutes).

Top with glaze

Beat the cream cheese and powdered sugar together until smooth.

Stir in the milk.

Add the lemon juice and stir until smooth.