Strawberry Lemon Sweet Rolls

Steps

1. 1In the bowl of a stand mixer with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter, salt, and sugar.
2. 2Add the egg and mix until smooth.
3. 3Switch to the dough hook on a stand mixer (or a wooden spoon if mixing by hand), and add the flour, yeast and 1 1/8 cups of the buttermilk.
4. 4Mix on low speed until the dough comes together into a ball and clears the sides of the bowl.
5. 5Knead for 10-12 minutes (12-15 if kneading by hand) until the dough is smooth and silky, a bit tacky but not sticky at all. If it’s very sticky, add a bit more flour, a tablespoon at a time. If it’s very dry and not coming together add a bit more buttermilk, a tablespoon at a time.
6. 6Move the dough to a large, lightly oiled bowl, turn it to coat it in the oil, and cover it with plastic wrap.
7. 7Allow it to rise for about 2 hours, or until it doubles in size.
8. 8In a small bowl, mix together the butter, lemon juice, lemon zest, and granulated sugar and set aside.
9. 9Punch down the risen dough and turn it out onto a lightly oiled counter.
10. 10Roll it out to about a 1/2 inch thick rectangle, about 12 by 14 inches.
11. 11With a rubber spatula, spread the filling over the dough, leaving 1/4 inch space around the edges.
12. 12Sprinkle the strawberries evenly over the filling.
13. 13Starting from one long side, roll the dough up into a log, keeping it even as you roll.
14. 14Pinch the seam (and the ends) closed and lay the log seam side down on the counter.
15. 15Using a serrated knife, slice the log into 12 even pieces.
16. 16Another way to slice the rolls is to use a piece of unflavoured dental floss. Loop the floss around the log, cross the ends and pull tight. The floss will slice through as you pull it tight. Repeat at even intervals to get 12 rolls.
17. 17For each piece, turn it sideways, stretch it a bit and twist the roll as you stretch it to make a figure 8 shape. Place the twisted roll in a greased 9x13 inch baking pan. Repeat with the other rolls, making 3 rows of 4 rolls.
18. 18It will be a bit messy, it’s okay, just toss any strawberry pieces that fall out on top of the rolls in the baking pan.
19. 19Cover the pan tightly with plastic wrap, and let the sweet rolls rise at room temperature for about 90 minutes, or until they have doubled in size.
20. 20Preheat the oven to 350 degrees F, with a rack in the middle of the oven.
21. 21Bake for 25-30 minutes or until they are golden brown.
22. 22While the rolls are baking, make the glaze.
23. 23With an electric mixer, whip the cream cheese, lemon juice, and lemon zest until smooth and creamy.
24. 24Add the powdered sugar and whip again until smooth.
25. 25Set aside, covered tightly with plastic wrap.
26. 26When the sweet rolls are finished baking, allow them to cool in the pan for 5-10 minutes, then spread the lemon cream cheese glaze over top of the warm rolls. Serve warm.
27. 27Cover the leftovers rolls tightly, and store them in the refrigerator. They reheat well in the microwave.