In the bowl of a stand mixer fitted with the hook attachment, combine the warm milk, yeast, 2 tablespoons of melted butter, sugar, and salt.
With the mixer running at low speed, add the flour a little at a time until it's all mixed in. Continue mixing until it forms a cohesive dough.
Lightly spray the dough with nonstick spray, cover with plastic wrap, and let rise until doubled in size. This should take approximately 30 minutes using your ovens "bread proof setting". If your oven doesn't have that setting, no worries! You can also proof the dough at room temperature, it just may take longer to double in size (usually about 1 hour instead of 30 minutes).
Once the dough has doubled in size, roll it out into a large, long rectangle on your counter (make sure to generously sprinkle the counter with flour first so your dough doesn't stick).
Gently spread the strawberry preserves evenly on the dough, then roll the dough up into a log. At this point, you can push in the ends a bit to make sure each strawberry roll will be about the same size.
Cut the dough into 12 even slices, and place the slices into a greased 13x9-inch baking dish.
Cover with plastic wrap and let proof for another 30 to 60 minutes (30 minutes at 100°F or 60 minutes at room temperature).Preheat the oven to 350°F.
Once finished proofing, brush the rolls with 2 tablespoons of melted butter and bake for 24 minutes, rotating the pan halfway through.
After they've finished baking, let the rolls cool for 10 to 15 minutes before frosting.