In a mixing bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until frothy.

Add the egg and melted butter to the yeast mixture. Stir until combined, then gradually mix in 3 ½ cups of flour and salt until a dough forms.

Turn the dough out onto a floured surface. Knead for about 5-7 minutes until smooth and elastic, adding more flour if sticky.

Place the dough in a greased bowl and cover with plastic wrap. Let it rise in a warm place for about 1 hour or until doubled in size.

Once risen, punch down the dough to release air. Roll it out on a floured surface into a rectangle, about ½ inch thick.

Spread the fresh raspberries or raspberry preserves evenly over the dough.

Starting from one edge, tightly roll the dough into a log. Slice into 12 equal pieces and place them in a greased 9x13 inch baking dish.

Cover the rolls with a kitchen towel and let them rise for another 30 minutes. Preheat the oven to 350°F and bake for 25 minutes until golden brown.

For extra flavor, brush the rolls with melted butter right after baking.