Light and Fluffy Milk Bread Lemon Raspberry Rolls: A Perfectly Sweet and Zesty Treat!

In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the milk and let it sit for 5-10 minutes, until it becomes foamy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture, softened butter, egg, and vanilla extract. Stir to combine, then knead the dough for about 8-10 minutes, until it becomes smooth and elastic.
Form the dough into a ball and place it in a lightly greased bowl. Cover with a clean towel and let it rise for 1-2 hours, or until doubled in size.
Roll out the dough:

Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll the dough into a rectangle, approximately 12×18 inches in size.
Add the filling:

Spread the raspberry curd evenly over the dough, leaving a small border around the edges.
Starting from one long edge, roll the dough tightly into a log. Slice the log into 8-10 equal pieces and place the rolls into a greased baking dish.
Second rise:

Cover the rolls with a clean towel and let them rise for another 30-45 minutes, or until puffed and slightly touching each other.
Bake the rolls:

Preheat the oven to 350°F (175°C).
Bake the rolls for 20-25 minutes, or until golden brown on top and cooked through. Remove from the oven and let cool slightly.
Make the frosting:

In a mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, lemon juice, lemon zest, and a pinch of salt. Using an electric mixer, whip the mixture until smooth and creamy.
Assemble the rolls:

Once the rolls have cooled slightly, spread the lemon mascarpone frosting over the top of each roll. Serve warm or at room temperature.
Serving and Storage Tips: