Activate the yeast by combining warm milk, 1 tablespoon sugar, and active dry yeast in a small bowl. Let sit for 5 to 10 minutes until frothy.

In a large bowl, whisk together flour, remaining sugar, and salt. Make a well, add melted butter, eggs, vanilla extract, and the yeast mixture, then mix until a soft dough forms.

Knead the dough on a floured surface for 8 to 10 minutes or in a stand mixer on medium speed for 5 to 7 minutes until smooth and elastic.

Place kneaded dough in a greased bowl, cover, and let it rise in a warm area for 1 to 2 hours until doubled in size.

Punch down the risen dough, divide into 12 pieces, roll into ropes, coil each into a spiral, and place on a parchment-lined baking sheet.

Cover rolls and let rise for 30 to 45 minutes in a warm area until puffed.

Preheat oven to 350°F (175°C). Bake rolls for 15 to 20 minutes until golden brown.

Cool on a wire rack and dust with powdered sugar before serving.