Pink Lemonade Rolls

• 1/2 cup whole milk
• 1 (1/4-oz.) pkg. active dry yeast
• 1/4 cup, plus 1/2 tsp. granulated sugar, divided
• 1/2 cup (4 oz.) unsalted butter, melted
• 2 large eggs, lightly beaten
• 1/2 teaspoon table salt
• 3 cups (about 12 3/4 oz.) all-purpose flour, divided, plus more for dusting work surface
• Cooking spray
• 1 cup lemon marmalade (such as Robertson's)
• 1/2 teaspoon vanilla extract
• 1 drop pink liquid food coloring
• 6 tablespoons unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups (about 8 oz.) powdered sugar
• 1/4 cup pink lemonade drink mix (such as Country Time)
• 1/4 cup whole milk
• 1/2 teaspoon vanilla extract

1. Prepare the Dough: Heat milk gently in a small saucepan to 100u0b0F to 110u0b0F (or microwave milk in a microwave-safe dish for 30 seconds on HIGH). Pour milk into a measuring cup, and stir in yeast and 1/2 teaspoon of the granulated sugar. Let stand until foamy, about 5 minutes.
2. Pour milk mixture into the bowl of a heavy-duty electric stand mixer fitted with a whisk attachment. Add melted butter, eggs, salt, and remaining 1/4 cup granulated sugar. Beat on low speed just until combined, about 30 seconds. Add 2 cups of the flour, and beat on low until dough comes together, about 30 seconds. Switch to the dough hook attachment, and add remaining 1 cup flour. Beat on low speed until dough is smooth but still sticky, about 1 minute.
3. Turn dough out onto a lightly floured surface, and knead until elastic and slightly sticky, about 1 minute, adding more flour to surface as necessary. Transfer dough to a bowl coated with cooking spray, and turn to coat dough. Cover with a damp towel or plastic wrap, and let stand in a warm place (about 85u0b0F) until doubled in size, about 1 hour.
4. Prepare the Filling: Lightly grease a 13- x 9-inch baking dish. Stir together lemon marmalade, vanilla, and food coloring in a small bowl. Set aside.
5. Punch down dough, and turn out onto a lightly floured surface. Roll dough into a 20- x 13-inch rectangle (about 1/8 inch thick). Spread softened butter over dough, leaving a 1/2 -inch border. Spread marmalade mixture over butter; sprinkle evenly with granulated sugar.
6. Starting from 1 long side, roll dough up tightly, jelly-roll style. Place roll on work surface, seam side down. Using a sharp knife, cut dough crosswise into 20 rounds. (Rolls will be very soft; remold them as necessary.) Arrange rolls in a single layer in prepared baking dish. Cover with a damp towel or plastic wrap, and let stand in a warm place (about 85u0b0F) until doubled in size, about 30 minutes. (Alternately, let dough rise in refrigerator, 8 to 12 hours, and let dough come to room temperature before baking, about 1 hour.)
7. Preheat oven to 375u0b0F. Remove towel or plastic wrap, and bake rolls in preheated oven until lightly golden and cooked through, 15 to 20 minutes. Let stand about 2 minutes before glazing.
8. Prepare the Glaze: Stir together all Glaze ingredients in a medium bowl. Pour over warm rolls, and serve immediately.

milk, active dry yeast, granulated sugar, unsalted butter, eggs, salt, flour, cooking spray, lemon marmalade, vanilla, coloring, unsalted butter, granulated sugar, powdered sugar, pink lemonade drink, milk, vanilla

Taken from www.myrecipes.com/recipe/pink-lemonade-rolls (may not work)