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1
Dough:
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2
In a small saucepan over low heat, warm the milk. Pour the warm milk into the bow of an electric stand mixer fit with a paddle attachment. Stir the sugar and yeast into the warm milk and let sit for 5 to 7 minutes. The yeast will foam and bubble. After frothy, add the butter, eggs, lemon zest, and sea salt to the yeast mixture. Add 4 1/4 cups flour. Beat on low speed for 2 minutes. Beat dough 10 minutes.
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3
Dust counter with flour. Scrape the dough out onto the work surface. Sprinkle with 1/2 cup of flour and knead for about 2 minutes.
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4
Place dough in a large, lightly oiled bowl. Sprinkle a bit of flour on top of the dough. Cover with plastic wrap and a kitchen towel, and place in a slightly warm place to rise for 1 to 1 1/2 hours.
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5
Filling:
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6
In a medium bowl toss together raspberries, sugar, lemon zest, and cornstarch. Crush the raspberries just slightly as you stir. Set aside.
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7
In a medium saucepan, melt butter until it is browned and fragrant. Set aside to cool slightly.
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8
To assemble the rolls:
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9
Turn dough out onto a floured work surface and gently knead for 1 minute. Use a rolling pin to roll the dough into a roughly 10x20-inch rectangle.
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10
Spread the butter over the dough. Spread the filling over the dough. Sprinkle the dough and fruit with 1/2 cup granulated sugar.
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11
Tightly roll up the dough into a 20-inch long log. Cut the log into quarters, then cut each quarter into 3 pieces. Carefully and quickly lift the rolls into the prepared pan. Cover pan with plastic wrap and a kitchen towel and let rest in a warm place for 1 hour, until puffed.
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12
Preheat oven to 400 degrees F. Bake rolls for 20 to 25 minutes. Remove from oven and allow to cool for 30 minutes.
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13
Glaze:
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14
In a small bowl, whisk together sugar, lemon juice, and water. Drizzle glaze over cooled rolls and serve. Rolls are best served the day they are made but will last up to 3 days well wrapped at room temperature.
