1. Refresh or prepare sourdough starter several hours before mixing

2. Whisk warmed milk, melted butter, sugar, egg, and starter in a large bowl

3. Add flour and salt gradually and mix until a soft dough forms

4. Knead by hand 8–10 minutes or with a mixer 5–6 minutes until smooth and elastic

5. Place dough in a greased bowl, cover, and let rise 3–5 hours until puffy

6. Cook strawberries, brown sugar, cornstarch, and lemon juice in a saucepan until thickened, then cool

7. Roll dough into a 12×16 inch rectangle on a floured surface

8. Spread softened butter, then cooled strawberry filling over dough leaving a border

9. Roll dough tightly into a log and cut into 12 even slices with floss or a knife

10. Arrange rolls cut-side up in a 9×13 pan, cover, and proof 2–4 hours until risen

11. Preheat oven to 375°F (190°C) and brush tops with milk or butter

12. Bake rolls 22–28 minutes until golden and an internal temperature of 195°F

13. Cool rolls 10 minutes then drizzle with strawberry glaze made by mixing powdered sugar, puree, vanilla, and milk