INGREDIENTS
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Yields: 8 rolls
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For the dough –
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1/2 cup milk, warmed to 95-100 degrees F
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1/3 cup granulated sugar
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3/4 tablespoon active dry yeast
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1/2 stick unsalted butter, room temperature
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1 egg
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1/2 teaspoon grated lemon zest
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1/4 teaspoon fine sea salt
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2 cups plus 2 tablespoons unbleached all-purpose flour, plus more for dusting
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For the filling –
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5 ounces frozen raspberries, unthawed
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3 tablespoons granulated sugar
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1/2 teaspoon cornstarch
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For the glaze –
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Just under 1/2 cup powdered sugar
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1 1/2 tablespoons unsalted butter, melted
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1 1/2 tablespoons milk