In a mixing bowl, add warm water and yeast.

Let yeast activate for 3 minutes.

Add the sugar, melted butter, salt, eggs, lemon zest, lemon juice and mix together.

Add flour 1 cup at a time, mixing briefly after each cup.

Once the dough starts to come together slowly add the last few cups of flour until the dough is manageable and not longer super sticky, You may need slightly less than 4.5 cups or slightly more.

After all the flour has been added, knead the dough for 5 minutes or until dough feels smooth and elastic.

Let dough rise in a covered bowl for 30-45 minutes.

Prepare a large baking dish with cooking spray.

Once the dough has doubled in size, on a lightly floured surface roll out the dough onto a large rectangle, so it is about 1/3 to 1/2 of an inch thick.

Now spread the raspberry jam on the dough.

Starting on one end, begin rolling the dough into a long log, some of the jam will run out and that is okay, just try to keep most of it in the rolls.

Slice to rolls into about 1 inch thick rolls, you can go thicker if you want larger rolls.

Place the sliced rolls on the greased pan. Leave space between each roll so they can rise. I like my rolls to touch each other because they end up softer but some people like un-touching rolls so adjust to how you like them, they will double in size.

***If you are making these the night before then cover with plastic wrap and place in the refrigerator overnight. Pull out in the morning and place still covered rolls into a warmed oven, not above 120 degrees. Allow to rise for 30 minutes. Remove the plastic covering and leave the rolls in the oven while you turn the heat to 350 F.

Bake for 20 minutes or until the tops get golden brown and the dough feels baked.

***If you are freezing the rolls for later- place sliced rolls on a parchment paper lined cookie sheet not touching each other. Freeze for a few hours then once frozen put into a zip lock bag. Pull them out whenever you want to bake them. When you pull them out of the freezer place in a warm oven for 1 hour to 1 hour and 20 minutes then bake for 20 minutes at 350 F.

To make them immediately, allow to raise for about 45 minutes or until the dough is nearly doubled.

Bake for 18-20 minutes or until the tops get golden brown and the dough feels baked.

In a small bowl. blend together the glaze ingredients.

Once the rolls have slightly cooled pour glaze over the top. Enjoy!