Deluxe Lemon Poppy Seed Rolls with Raspberry Filling

Combine milk egg egg yolk lemon juice sugar poppy seeds lemon zest and yeast in a large bowl. Stir in 2 cups flour butter and salt working in more flour as needed to pull dough away from the sides of the bowl.

Turn out onto a floured surface and knead until dough is smooth and elastic adding more flour as necessary. Place in a lightly greased bowl; cover and let rise until doubled in size about 1 hour.

Gently deflate dough and roll into a 12x10-inch rectangle. Spread with raspberry jam leaving a 1/2-inch border. Roll up from the long side like a jelly roll and seal. Carefully slice log into 12 pieces and place cut-side down into a greased 8x8-inch square pan. Cover and let rise until puffy 40 to 45 minutes.

Meanwhile preheat the oven to 350 degrees F (175 degrees C).

Bake in the center of the preheated oven until lightly browned on top about 30 minutes.

Make glaze by stirring together confectioners' sugar milk lemon juice and vanilla extract in a bowl. Drizzle over warm rolls.