1. Mix the Dry Ingredients

In a large bowl, combine 4 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of instant yeast, and 1 teaspoon of salt. Stir these ingredients together to distribute them evenly.

Tip: Make sure the yeast is fresh to ensure your dough rises properly. If you’re unsure, check the expiration date on the yeast packet or test it by adding a small amount to warm water. It should bubble after a few minutes.

2. Prepare the Wet Ingredients

In a separate bowl, whisk together 1 1/4 cups of lukewarm milk, 1/4 cup plus 1 tablespoon of melted unsalted butter, 1 tablespoon of vegetable oil, and 2 large eggs. Ensure the butter isn’t too hot when adding it to the milk, as this could kill the yeast.

Note: The lukewarm temperature of the milk is important for activating the yeast. If the milk is too hot, it can kill the yeast, and if it’s too cold, the dough won’t rise properly.

3. Combine Wet and Dry Ingredients

Gradually add the wet ingredients to the dry ingredients. Stir to combine until a dough begins to form. You can use a wooden spoon or your hands for this step.

4. Knead the Dough

Turn the dough onto a floured surface and knead it for about 8-10 minutes. The dough should be smooth and elastic. Kneading is a critical step to develop the gluten, which gives the rolls their fluffy texture.

Pro Tip: If the dough feels sticky, add a little more flour, but be careful not to overdo it. You want the dough to be soft, but not too wet.

5. First Rise

Once kneaded, place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about 1 hour, or until it has doubled in size. This is when the yeast works its magic, turning your dough into a soft, airy texture.

Tip: If you’re in a hurry, you can speed up the rising process by placing the bowl in a warm oven (turned off) with a bowl of hot water beneath it.

6. Prepare the Filling

While the dough is rising, prepare the raspberry filling. In a small bowl, mix 1/2 cup of granulated sugar with 2 teaspoons of ground cinnamon. Gently toss 1 cup of finely chopped fresh raspberries in this cinnamon-sugar mixture. This creates a flavorful filling that will swirl throughout the dough when you roll it up.

7. Shape the Rolls

Once the dough has risen, turn it out onto a floured surface and roll it into a 12×18 inch rectangle. Evenly spread the raspberry-cinnamon mixture over the dough. Be sure to cover the dough completely for maximum flavor.

Starting from the long edge of the rectangle, tightly roll the dough into a log. Once rolled, use a sharp knife or dental floss to cut the log into 12 equal slices.

8. Second Rise

Place the sliced rolls in a greased 9×13 inch baking pan. Make sure they are positioned close together, but not touching. Cover with a damp cloth and let them rise for another 30 minutes until puffy.

9. Preheat the Oven

Preheat your oven to 375°F (190°C). It’s important to have your oven fully preheated before the rolls go in for even baking.

10. Bake the Rolls

Bake the rolls in the preheated oven for 25 minutes, or until golden brown. You’ll know they’re done when the tops are lightly browned, and the dough is fully cooked through.

11. Make the Lemon Glaze

While the rolls bake, prepare the lemon glaze by whisking together 1 cup of powdered sugar, 1 tablespoon of fresh lemon juice, the zest of 1 lemon, and 1/2 teaspoon of vanilla extract. Adjust the glaze’s consistency with additional lemon juice if necessary to reach a smooth, pourable texture.

12. Glaze and Serve

Once the rolls have cooled for about 10 minutes, drizzle the lemon glaze generously over the top. You’ll want to enjoy them warm, so now is the perfect time to serve. Garnish with fresh strawberry slices if desired, or even a sprinkle of crushed graham crackers for an extra touch of texture.