Place the yeast, salt, sugar, and 1 1/2 cup flour in a mixing bowl and mix together.
Combine the butter, milk, and water in a glass measuring cup and heat in the microwave until about 125 degrees.
Combine the liquids with the dry ingredients and beat with a mixer for about 2 minutes.
Add another 1/2 cup of flour and beat 2 minutes more.
Work in as much of the flour as you can with a spoon or your hands, then turn out onto a floured board.
Knead the dough about 5 minutes or until smooth.
Place the dough in a greased bowl and let rise in a warm place for 15 minutes.
Punch down dough and divide in half.
Roll out the dough into a rectangle and spread with the raspberry jam.
Cut the dough into strips about 1/2 inch thick. I find a pizza cutter the easiest way to cut them.
Start at one end and roll the strip up to almost half way. Then roll the other end up almost to half way. Bring the two rolls together and pinch and pull gently on the middle of the dough strip to make the point of the heart.
Add the shaped rolls to a 10-inch cake pan, around the outside with the points of the heart rolls facing to the center.
Repeat the process for the second half of the dough.
Let rise in a warm place for 15 minutes.
Bake 375 degrees for 20 minutes or until golden brown.
While the rolls are baking, prepare the glaze if desired.
Place the powdered sugar into a bowl and add the vanilla. Whisk to combine.
Add enough milk to make a runny glaze. Set aside until rolls are done.
Once rolls are done baking glaze remove from pan in a ring shape if desired to a serving plate and then drizzle with the glaze.
Enjoy the rolls warm.
These rolls freeze well, just leave the glaze off if you are preparing them for the freezer.