In a large bowl, whisk together 1½ cups flour with the sugar, salt, and yeast.

In a small saucepan, heat 1 cup milk and ½ cup butter until about 115°; pour the milk mixture into the flour mixture and blend on low speed until incorporated.

Add the eggs and blend again, and then beat the dough on medium speed for 3 minutes.

Gradually stir in additional flour (about 2 cups should do it) until the dough pulls away from the sides of the bowl.

Turn out the dough on a floured work surface and knead for about 4 to 5 minutes, adding small amounts of flour as needed to keep the dough from sticking.

Place the dough in a large greased bowl, turning the dough so the entire surface is greased.

Cover and let rise until double, about an hour.

Punch down the dough and then turn out onto a lightly floured work surface.

Divide the dough into 24 pieces.

Roll each piece into a 15-inch rope.

Grease cookie sheets (you will probably need 3 total) and, working directly on the prepared cookie sheet, loosely coil each rope into a circle, tucking the ends underneath.

Cover and let the rolls rise until double, about 20 to 30 minutes.

Meanwhile, preheat the oven to 350°.

When ready to bake, gently brush the rolls with ¼ cup melted butter (save the leftover butter to use after baking); make a deep indent with your thumb or knuckle in the center of each roll.

Spoon about 1 teaspoon of the black raspberry preserves into each thumbprint.

Bake for about 15 to 20 minutes or until done and the tops are a light golden brown; remove from the cookie sheets immediately and brush a second time with the leftover melted butter.

Allow the rolls to cool.

Mix together the powdered sugar and milk and then drizzle the glaze over the cooled rolls.