Strawberry Sweet Rolls

FOR THE DOUGH

• 325 g (2 1/2 cups) Bread Flour, plus more for kneading 
• 1/2 tsp salt
• 1/2 tsp vanilla extract 
• 6 g (2 tsp) instant dry yeast 
• 37g (3 tbsp) granulated sugar
• 57 g (4 tbsp) unsalted butter
• 1 egg, UK-medium sized (without shell = 50 g), at room temperature 
• 185 ml (3/4 cup + 1 tbsp) Full Fat Milk

TO ASSEMBLE THE ROLLS

• 4-6 tbsp Strawberry Jam (with thick consistency), for filling
• 2 tbsp Double Cream/heavy cream, to drizzle on top just before baking.

FOR STRAWBERRY CREAM CHEESE FROSTING

• 130 g Cream cheese
• 130 g (1 cup) Icing sugar/powdered sugar, sifted 
• 1/2tsp Lemon juice
• 2 tsp Thick Strawberry jam   
• 1 tsp freeze-dried strawberry powder (optional)

FOR THE DOUGH (NO MIXER REQUIRED)

1. In a large mixing bowl, mix the bread flour, yeast, salt and sugar. Set aside.
2. In a saucepan, heat the milk on the stovetop over medium heat then remove from heat and add in the softened butter, whisk to combine. Let it cool slightly. Once the mixture is warm to touch or temperature of the liquid is around 116F/47C, pour this warm milk + butter mixture over the dry ingredients then add in the egg.
3. Combine all the ingredients with the help of a wooden spoon or a spatula. If it is super sticky add flour little by little, and start with one tsp until it is not super sticky anymore. Don’t add too much flour as I added only 1 tbsp extra flour. Cover it with a clean kitchen towel and let it sit just for 5-6 minutes.
4. After that, transfer this shaggy dough to the lightly floured work surface and grease your hands with oil before kneading. Knead the dough for 8-10 minutes or until you have a smooth, soft, slightly sticky, glossy and very elastic dough. Don’t use too much flour while kneading, just sprinkle the flour one tsp at a time if it is too sticky. Keep kneading, eventually, it will become soft and smooth. Use a bench scraper to, flip the dough upside down, scrape it up from the work surface and clean the surface. Stop kneading the dough when it passes the windowpane test.
5. Now transfer the dough ball to a well-oiled large bowl with enough room for the dough to rise. Grease the dough top with some oil to prevent it from drying and cover it with plastic wrap. Let it rise (First Rise) in a warm place like oven for 1 hour - 1 1/2 hours or until it doubles in size (depending upon how warm the environment is). You can turn on your oven just for one minute at 50C/122F before keeping the dough in the oven.
6. Grease the pan (9x9”) and line it with parchment paper.

ASSEMBLING THE ROLLS

1. Once the dough has doubled in size, punch down the dough gently. Turn out the dough onto a lightly floured surface and roll out the dough into an 11 x 14 inch rectangle (you don’t need to be too exact). You can sprinkle some flour on the dough and the rolling pin if it is difficult to roll out the dough.
2. Use an offset spatula to spread strawberry jam on the dough, leaving an inch border from the long sides.
3. Carefully roll the dough into a log, starting from the long side. Gently press the seam side on the top of the log, and use a little bit of water to seal the edges. Cut off the uneven ends if required.
4. Cut the dough log into 9 equal pieces using a piece of unflavoured dental floss or a sharp knife. Place it underneath the log, wrap it all around the log in a criss-cross way and pull to cut a roll.
5. Place these rolls into the prepared baking pan, cover with plastic wrap and again let them rise for at least 30-40 minutes (Second Rise) or until puffy.
6. Once the rolls have risen, drizzle warm double cream over them using a spoon.
7. Bake them in a preheated fan oven at 155C/311F (for conventional oven, 175C/347F) for 25-30 minutes or until the rolls are golden brown on top. Let them cool in the pan for 5 minutes.

FOR STRAWBERRY CREAM CHEESE FROSTING

1. While the rolls are baking, prepare the frosting. In a medium bowl, whisk together cream cheese (softened to room temperature), icing sugar/powdered sugar (sifted), lemon juice and strawberry jam until smooth and fluffy. 
2. Spread the frosting on top of the warm rolls using a spoon or a spatula.