Place all dough ingredients (except 1/4 cup flour) into the bowl of a stand mixer. Mix on low until combined.
Turn mixer up and knead dough for 5-10 minutes, adding in the remaining 1/4 cup of flour (if you live in a humid climate you may need up to an additional 1/4 cup of flour). Knead until smooth and elastic.
Turn dough out onto floured surface and form into a ball. Cover loosely with towel and allow to rise 60-90 minutes, until dough has doubled in size. (If you live in a dry climate, spray the dough with nonstick spray and cover loosely with plastic wrap before covering with a towel.)
Roll dough out on a floured surface to a 12x18 inch rectangle. Mix softened butter with raspberry preserves and spread across dough. Roll dough into a log, and cut off each end. Mark 12 equal pieces on the log and cut with a very sharp knife or piece of thread. Place pieces in a greased baking dish.
Let rise 20-30 minutes until puffed and just touching. Meanwhile, preheat oven to 350 degrees. Bake 20-25 minutes until golden brown and cooked through. Let cool for about 15 minutes before frosting.