To crush whole freeze-dried strawberries, place in a large resealable plastic bag, and pound with a rolling pin. To grind whole freeze-dried strawberries, pulse in the work bowl of a food processor until ground to desired consistency.
To make sweet bun dough ahead, follow recipes through step 4. Punch down dough, and place in a large resealable plastic bag; seal bag securely, and refrigerate overnight. To bake buns, prepare filling, and shape as directed. Let rise, increasing proofing time by about 30 minutes, and then bake as directed.
PRO TIP: Test the dough for proper gluten development by using the windowpane test. Pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat 1 minute more, and test again.