For the strawberry filling*:

1. Place the chopped strawberries in a small saucepan over medium-heat. Cook for 6-8 minutes, stirring constantly, or until the strawberries are very soft and their juices have been released.
2. Add in the sugar and cornstarch and continue to cook – and stir – for another 1-2 minutes. The mixture will thicken up dramatically during this time. Add lemon zest and stir well. Remove the pan from heat and transfer the filling into a small bowl. Let cool completely before using.

For the dough:

1. In a large bowl combine 2 ¼ cups (270g) flour, granulated sugar, salt, and yeast. Set aside.
2. In a small saucepan placed over medium heat, warm water, milk, and butter until the butter is completely melted and the mixture is hot to the touch but not scalding (it should be between 110-115°F, or 43-46°C).
3. Stir the liquid mixture into the flour mixture. Add in the egg, then add the remaining flour (you may need to add up to ½ cup of additional flour). Knead for about 5-10 minutes in a food processor or a little longer by hand. Your dough is at the right consistency when it gently pulls away from the side of the bowl and is slightly elastic in consistency.
4. Lightly grease a clean bowl with vegetable oil (neutral in taste, for ex. canola oil), then place the ball of dough inside. Cover the bowl with plastic wrap and let rise for 20 minutes.

For assembling and baking:

1. Once the dough has risen, roll it out into a 14×8-inch (35×20 cm) rectangle. Spread the cooled strawberry filling on top, leaving a 1-inch (2,5 cm) boarder around the edges. Roll the dough up tightly along the edge (cigar style).
2. Cut the roll into 10-11 pieces, then arrange them in a lightly greased 9-inch (23 cm) round or square baking dish. Loosely cover the rolls with plastic wrap and set them in a warm, draft-free place to rise for 1 hour 30 minutes.
3. Once the rolls have doubled in size, preheat the oven to 375°F (180°C).
4. Bake for about 25 minutes, or until slightly browned. After 15 minutes, cover the rolls with aluminum foil, to avoid heavy browning.

For the lemon glaze:

1. In a small bowl combine the confectioners’ sugar, lemon juice and zest, and until creamy. Whisk until smooth, adding more milk as needed to reach desired consistency.
2. Drizzle over the rolls right after you removed them from the oven. Serve lukewarm or at room temperature.