Strawberry Cream Cheese Buttermilk Buns

Ingredients

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

Preparation

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.