FOR THE ROLLS
1 tablespoon warm water (105˚ to 110˚)
1 1/4 teaspoons active dry yeast (about 1/2 packet)
2 teaspoons granulated sugar
1/2 cup buttermilk
1 large egg
1 1/2 cups all-purpose flour, plus more for dusting and kneading
1/4 teaspoon salt
5 tablespoons melted butter, plus more for the bowl and pan

FOR THE FILLING
2/3 cup good-quality raspberry jam or preserves
2 cups fresh raspberries
1 tablespoon fresh lemon juice
1 teaspoon granulated sugar
Pinch of salt

FOR THE GLAZE
1 cup confectioners' sugar
1 to 2 tablespoons buttermilk