Strawberry Rolls

Dough

1. In a small bowl, combine the warm a2 Milk® Full Cream, 1 tsp sugar, and yeast. Stir gently and let stand for 5-10 minutes until bubbly.
2. In a large bowl, add the remaining 1/3 cup sugar, flour, softened margarine, salt, and egg. Mix until it resembles coarse crumbs.
3. Add the yeast mixture and stir until a shaggy dough forms.
4. Lightly oil a large bowl. Transfer the dough to the bowl and turn to coat lightly. Cover with a clean tea towel and let rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough. Roll out on a lightly floured surface into a rectangle, approximately 30cm x 40cm.
6. Lightly margarine a 20cm x 30cm baking dish. Set aside.

Filling

1. Spread the strawberry jam evenly over the dough, leaving a 1cm border. Scatter the sliced strawberries over the top.
2. Starting at the long side, roll the dough tightly into a log, pinching the seam to seal.
3. Cut the log into 8 equal rolls, about 4cm thick.
4. Place the rolls cut-side down in the prepared baking dish. Cover loosely and let rise in a warm spot for 30 minutes or until doubled in size.
5. While rising, preheat oven to 175°C (155°C fan-forced).
6. Uncover and bake for 25-30 minutes until golden brown. Remove from oven and let cool slightly.

Icing

1. In a small bowl, whisk together the a2 Milk® Full Cream, melted margarine, and icing sugar until smooth.
2. Drizzle over the warm rolls and serve.