Strawberry Rolls with Fresh Mint

Using a stand mixer with a dough hook attachment, combine all dough ingredients (flour, sugar, instant yeast, salt, eggs, butter, LACTAID® Whole Milk, and vanilla) and mix on a low speed until the dough comes together as a smooth cohesive ball (5-10 minutes). The dough should be slightly sticky. If it's too dry and won't come together, add an additional tablespoon or two of milk. If the dough is too sticky, add in an additional tablespoon or two of flour.

Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 1 hour. It will roughly double in size.

While the dough is rising, prepare the filling.

Cut the strawberries into large chunks and add to a pot with the sugar, lemon juice, and fresh mint. (If using frozen strawberries, do not attempt to cut prior to adding to pot).

Cook gently over medium heat for 5-10 minutes or until the strawberries begin to break down.

In a small bowl, mix together the cornstarch and water to make a slurry and then slowly add to the strawberry mint jam until thickened.

Refrigerate until ready to use.

Grease the bottom and sides of a 9x13 inch baking dish and set aside.

Place the dough on a lightly floured work surface and roll into a large 13x15 inch rectangle. Try to make the edges as even as possible. If the dough keeps shrinking back as you roll it out, cover and let it rest for 5-10 minutes to help the gluten relax before rolling again.

Spread the strawberry mint filling in an even layer over the top of dough, setting 2 tablespoons of filling aside and leaving about an inch of space at the top of the short end (this helps to seal the log).

Beginning at the short end, roll up tightly and pinch to seal. If desired, trim about ½ inch off of each end so that the log is 12 inches long.

For even slices, measure the dough and score the top at even intervals (about 1 inch apart).

Then, using a very sharp serrated knife or unflavored dental floss, cut the log into 12 1-inch pieces. (To cut with dental floss, break off a long piece and carefully slide underneath the dough. Then pull the ends of the floss and cross over the top. Pull gently to slice cleanly through the dough.)

Arrange the strawberry rolls in the greased baking dish.

For same-day assembly, cover loosely and let rise at room temperature for about 1 hour or until the dough has puffed up and filled in some of the empty space. For an overnight assembly, cover the pan tightly with plastic wrap and place in the refrigerator to rise overnight (8-16 hours). The next morning, remove from the fridge and let rise at room temperature for 1 hour before baking.

Preheat the oven to 350 degrees F.

Bake the strawberry mint rolls for 20-30 minutes or until they are golden brown and cooked through. The filling will be bubbly.

Remove from the oven and let cool slightly while you make the glaze.

To make the glaze, whisk together the powdered sugar, reserved strawberry filling, and melted butter. Then add in LACTAID® Whole Milk, 1 tablespoon at a time until the glaze is a very thick but pourable consistency.

Spread the glaze over the top of the warm strawberry rolls and enjoy! These strawberry rolls are best eaten immediately but will keep in the fridge for up to 4 days.