In a small bowl, combine the lukewarm milk, yeast, and one tablespoon of the sugar. Let it sit for about 5 minutes until frothy.

In a large mixing bowl, combine the flour, the remaining 4 tablespoons of sugar, and salt. Pour in the yeast mixture, the softened butter, and one egg.

Mix until a dough forms, then turn it out onto a lightly floured surface. Knead for 8–10 minutes until the dough is smooth, elastic, and no longer sticky.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

Place a small dollop (about 1 teaspoon) of strawberry jam near the wide outer edge of each triangle. Be careful not to overfill so the jam doesn't leak out during baking.

Starting from the wide outer edge, gently roll each triangle tightly toward the pointed tip. Ensure the tip rests underneath the roll so it stays intact.

Arrange the 12 shaped rolls on a baking sheet lined with parchment paper, leaving space between them. Cover loosely and let them rise for 30–45 minutes until puffed up.

Preheat Heat your oven to 350°F (175°C).