Pour the yeast into warm milk and mix, set aside for 5 minutes. Sift the flour into a bowl, add sugar and salt. Mix, make a depression, pour in the milk with yeast and mix with a spoon.
Then start kneading the dough, adding the egg and yolks. After about 5 minutes of kneading, add the butter and continue kneading (by hand, with a stand mixer hook, or in a bread machine) for about 10 minutes until the dough is smooth and elastic. Cover with plastic and set aside for 1 and 1/2 hours to rise.
Wash the strawberries, remove the stems, cut and place in a pot, bring to a boil, meanwhile add sugar and lemon zest. Stir and cook for about 5 minutes, at the end drain some juice and mix with potato starch. Pour into the strawberries, stir and bring to a boil. Remove from heat and cool.
Transfer the dough to the counter or work surface and knead it briefly to remove air bubbles. Divide the dough into 2 parts and roll each into a cake of 30 x 30 cm. Spread the strawberry filling on the dough cakes successively.
Roll the dough into logs and cut each across into 12 slices about 2 cm thick. Arrange all on a large rectangular baking sheet with spacing. Set aside for about 45 minutes to rise.
Preheat the oven to 180°C. Brush the tops of the rolls with egg beaten with milk and bake until golden for about 20 minutes.
Bring the lemon juice to a boil, remove from heat, gradually add powdered sugar, stirring until you get a thick icing. Cool slightly and drizzle over the cooled rolls.
