Hi Katrina, this sounds delicious, but it isn't something we've tried, so it will likely take some experimentation on your part. I suspect the strawberry powder will, indeed, soak up liquid from the dough and the sugar content may also slow down the yeast. You might want to start with a small portion of dough from our Japanese Milk Bread Rolls recipe and work in some of the powder and extra water after the dough has been developed. This will give you an idea of how the powder affects the dough rising and baking, and working on a small scale won't cause as much waste if it doesn't work out. Keep track of the amount of powder and liquid you add per the amount of dough, so you can easily scale up when you get the ratio right. Good luck and let us know how it goes! 

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