Strawberry Sticky Buns are like soft fluffy pillows rolled together with gooey strawberry jam, and then drizzled with a tangy lemon glaze. Recipe includes an option to refrigerate the buns overnight and bake in the morning - perfect for holidays!
In a small bowl, dissolve the yeast in 3 tablespoons warm water. Let stand for 5 minutes.
In a large bowl, whisk the egg yolks, whole egg, sugar, melted butter, and buttermilk together. Add the yeast and stir until combined.
Add all but 3/4 cup of the flour, stirring until dough becomes shaggy, and then turning out onto a flour-dusted surface and kneading for 5 minutes. Add more flour, from the reserved 3/4 cup, as needed until dough is soft and moist but not sticky.
Lightly oil a large bowl. Transfer the dough to the bowl , cover, and let double in volume, approximately 2 hours.
To assemble:
Butter a 9x13" baking dish (I used a 11" round tart pan).
Turn the dough onto a lightly floured surface. Roll into an 18x12" rectangle with the long side nearest you.
Spread the jam over the dough, leaving a 3/4" border along the top edge.
Beginning with the long edge nearest you, roll the dough into a tight cylinder, pinching the seam to seal.
Using a serrated knife, cut dough into 12 rolls approx 1 1/2" thick. Arrange rolls cut-side down in your baking dish.
Cover and let rise again for another hour, until puffy. Alternatively, you can cover and put the rolls in the refrigerator overnight, to bake in the morning. (Follow Alton Brown's recipe below for more details.)
Preheat the oven to 350 degrees F.
Bake for approximately 25-30 minutes.
In a small bowl, stir together powdered sugar and lemon juice. Once buns are cooled slightly, drizzle the lemon glaze on top.