Strawberry rolls - Archersfood

Boil the milk and anise seeds.
after boiling turn off the stove and cover it with plastic wrap for about 5 minutes. Strain the milk making sure no seeds fall into the liquid.
add flour, butter, milk, egg, fresh yeast, sugar in the stand mixer bowl
knead with the dough hook attachment for about 20 minutes
allow the dough to proof 1h 30 minutes in a warm place making sure its covered with plastic wrap.

Cut the strawberries and save them for later on the fridge.
roll out the dough in a floured surface. Work with a spoon the cream cheese and spread it all over the dough, adding the chopped strawberries on top and sugar
roll the dough tightly making sure the filling stays inside. Leave it on the fridge for 10 minutes.
cut it into 8 rolls using floss. Place them in a baking pan or whatever you want to bake.
allow it to proof for 25 minutes covered with plastic wrap