Strawberry rolls

Warm the milk to between 105 and 110F, add the sugar and the active yeast, stir and set aside.

If it has not bubbled up after about five minutes, start over with fresh yeast.

In the mixer bowl combine flour, sugar, salt, the room temperature egg and the softened butter.

Mix on medium low with the paddle to a crumbly mixture with the butter broken into small pieces.

Switch to the dough hook, add the milk and yeast mixture, run on medium low until stretchy.

After about eight minutes touch the dough with a clean dry finger; it should be tacky but not stick.

Add flour a tablespoon at a time while mixing if the dough is too wet.

Oil a large bowl, add the dough, cover and rise in a warm place until doubled, about an hour.

Mince the strawberries; keep them separate from the jam if they are firm.

Turn the dough out onto a lightly floured surface and roll to a 12 by 16 inch rectangle.

Spread the jam in an even layer, leaving a half inch bare on one short edge and keeping it off the long edges.

Sprinkle the minced strawberries over the jam.

Roll up loosely so the rolls have room to expand, pinch the seam shut.

Butter a 10 inch pie dish; cut the log into pieces about one and a half inches long with dental wire.

Cover loosely and rise again in a warm place 40 to 45 minutes until puffed.

Heat the oven to 350F.

Bake at 350F for 25 to 30 minutes until golden brown.

Whisk the cream cheese, butter, powdered sugar, milk and vanilla by hand to a drizzling consistency.

Spoon about half the glaze over the cooled rolls, keeping the rest to spoon on at serving.