Dissolve yeast in ¼ cup warm (room-temperature) water. (*I like to add a TBS. or so of sugar to boost it's activating power). Let sit for about 10 minutes. It should bubble up.
Add beaten eggs, melted butter, sugar, salt, and ½ cup cold water.
Add flour, one to two cups at a time, beating until smooth after each addition. Dough will be very soft.
Let rise until double - it usually takes about an hour. Stir down. Cover with a wet tea towel (or damp cloth) and put in refrigerator. The longer left in the refrigerator, the easier it is to handle. 2 hours up to overnight will do the trick.
Roll out on floured board into a large rectangle.
Brush with melted butter.
Spread raspberry sauce evenly over dough.
Moisten dough edges with a little water (dip finger in water and rub around outside edges) so dough will cling to itself. Carefully roll up, lengthwise. Cut into ½-1" discs using a piece of dental floss (slip floss under roll; bring ends up to top and cross floss, pull floss, cutting dough as you pull to cross. Move to next area you want to cut. This method keeps the discs round and prevents flattening the roll.)
Place on a greased baking sheet or dish about ½ inch apart.
Cover with a towel and let rise until double (about an hour).
Bake 400°F (200°C) for 15-20 min. or until lightly or golden brown.
Ice while still slightly warm.
Store in an airtight container.