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In a large mixing bowl, combine 1 cup of flour and the yeast. In a saucepan, heat the milk, sugar, butter, and salt until warm (110°F), stirring constantly. Add the milk mixture to the flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Then, beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon.
Turn the dough onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball and place in a greased bowl; turn once. Cover and refrigerate overnight.
For filling, in a medium bowl, gently toss raspberries with sugar and cornstarch. Set aside.
On a lightly floured surface, roll dough into a 12x18-inch rectangle. Spread the raspberry mixture evenly over the dough, leaving a 1-inch border on all sides.
Roll up the dough starting from a long side. Pinch the seam to seal. Cut into 12 rolls and place cut sides up in a greased 9x13-inch baking dish. Cover and let rise in a warm place until nearly doubled in size (about 30 minutes).
Preheat oven to 375°F (190°C). Bake rolls for 25 to 30 minutes or until golden brown. Cool slightly on a wire rack.
Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 55 minutes (plus overnight refrigeration)
Kcal: 350 kcal | Servings: 12 servings
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