🍋Raspberry Lemon Rolls🍋

Ingredients:

For the dough:

• 1 cup warm milk
• 2 1/4 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon salt
• 4 1/2 cups all-purpose flour
  For the filling:
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• Zest of 2 lemons
• 1 cup fresh raspberries
  For the glaze:
• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
  Instructions:

1. In a bowl, dissolve yeast in warm milk and let it sit for 5 minutes until frothy.
2. Add sugar, melted butter, eggs, salt, and 2 cups of flour to the yeast mixture. Mix well.
3. Gradually add the remaining flour until the dough comes together. Knead the dough for about 5-7 minutes until smooth.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Roll out the dough on a floured surface into a 16×21-inch rectangle.
6. Spread softened butter over the dough and sprinkle with sugar, lemon zest, and raspberries.
7. Roll up the dough tightly from the long side and cut into 12 rolls.
8. Place the rolls in a greased 9×13-inch baking dish, cover, and let them rise for another 30 minutes.
9. Preheat the oven to 375°F (190°C). Bake the rolls for 25-30 minutes or until golden brown.
10. While the rolls are baking, prepare the glaze by mixing powdered sugar and lemon juice until smooth.
11. Drizzle the glaze over the warm rolls and serve.
    Prep Time: 20 minutes | Rise Time: 1 hour 30 minutes | Baking Time: 25-30 minutes | Total Time: Approximately 2 hours | Servings: 12 rolls

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