Prep time15 minutes
Cook Time60 minutes
Equipment: The Ultimate Skillet
For the dough
3 tablespoons (43 g) water
3 tablespoons (43 g) whole milk
2 tablespoons (14 g) plus 2½ cups (298 g) bread flour, divided
½ cup (113 g) full-fat buttermilk
1 egg (60 g)
2 tablespoons (40 g) honey
2 ¼ teaspoons instant yeast
4 tablespoons (60 g) unsalted butter, melted
For the filling
6 ounces (170 g) cream cheese, softened to room temperature
½ cup (170 g) smooth strawberry preserves
For the optional drizzle
½ cup warmed heavy cream
In a small saucepan over medium heat, whisk together the water, whole milk, and 2 tablespoons (14 g) of the bread flour until a smooth, thick paste forms. Remove from heat and allow to cool slightly.
Add starter and the remaining dough ingredients (including the rest of the flour) to the bowl of a stand mixer and mix on the lowest speed for 15 minutes, or until a smooth, strong, tacky dough forms. Alternatively, knead the dough by hand to form the dough.
Transfer the dough to a lightly oiled bowl and cover with a damp towel. Allow dough to rise for 60-90 minutes, until puffy and doubled in size.
Lightly punch down the dough, cover tightly, and refrigerate overnight or for at least 4 hours.
Line a 10" cast iron skillet with parchment paper. On a lightly floured surface, roll the chilled dough into a 10x12 inch rectangle. Spread the room temperature cream cheese over the dough, leaving a ½ inch edge on all sides. Repeat with the jam.
Starting from a long edge, tightly roll the dough into a log, being careful not to squeeze out the jam (some loss is inevitable!). Allow the dough to rest seam-side down on the counter for a minute.
Using kitchen string or floss, divide the log into 8 rolls. Place one roll in the center of the pan, and the remaining 7 around in a circle.
Cover rolls with a damp towel and allow to rise until doubled in size and puffy, about one hour.
30 minutes before the rolls are finished proofing, preheat oven to 350°F (180℃).
Microwave the heavy cream, if using, for 30 seconds or until warm—but not hot—to the touch. Drizzle warm cream all over the rolls, then bake for 35-40 minutes or until golden brown, with jam bubbling.
Allow to cool for 5 minutes before serving. Best eaten the same day they are made.