• Heat the milk to no more than 105°F.
• I use rapid rise yeast, that I like to proof by adding half the vanilla sugar with the warmed milk--allow to become foamy, about 5 to 10 minutes. Otherwise, if using instant yeast, you can skip this and add it right into the dry ingredients.
• I also use my stand-mixer with a dough hook for mix the dough, or you can also use a bread machine or Danish Dough Whisk. Otherwise, do as our grandparents did, and mix by hand.

Stand mixer directions:

• Add the dry ingredients, and add yeast (I use instant yeast)
• Add the warm milk, eggs and melted butter to dry ingredients, mix until combined.
• The dough should come "clean" from the mixing bowl, so add additional flour if necessary (one tablespoon at a time). Knead for about five minutes.
• Place into an oiled bowl  and let rise for about an hour.
• Spray a glass or ceramic square baking dish with non-stick cooking spray, or line with parchment paper. Preheat the oven to 350°F.
• Add the remaining melted butter and sugar to the bottom of the pan, and whisk to combine.
• Dump the risen dough onto a lightly floured surface and knead a few times by folding the dough over, turn in half, press with the heels of your hands, folder over and repeat a few times. Divide into either 9 larger rolls, or 12 smaller rolls.

  You might need to add a small amount of flour until the dough is no longer sticky.
• Pull each piece of dough into a circle (doesn't have to be perfect). Spoon one teaspoon of jam-- being careful not to overfill. Grab a corner and pull over the jam, and do this until the jam is covered. Grab the corners and lightly twist to seal. Dip each roll into the butter/sugar mixture as you place it into the pan.
• Bake for about 25-30 minutes or until golden brown.
• Optional: Melt 2 tablespoons unsalted butter and brush onto the baked rolls.
• Best served slightly warm. Store in an airtight container, but do not refrigerate.