Heat the milk in the microwave for about 25 seconds until lukewarm (not hot to avoid killing the yeast).
Activate the Yeast:
Dissolve the baker’s yeast in the warmed milk and set aside for 10 minutes until frothy.
Mix Dry Ingredients:
In a medium bowl, combine flour, white sugar, kosher salt, and vanilla sugar.
Combine Wet and Dry:
Add rapeseed oil to the dry mixture.
Pour in the milk and yeast mixture, mixing until a soft dough forms.
Knead the Dough:
Knead until smooth and elastic.
Place in a bowl, cover with a tea towel, and let it rise in a warm place until doubled in size.
Preheat the Oven:
Preheat oven to 180°C (356°F).
Shape the Rolls:
On a lightly floured surface, gently degas the dough.
Divide into portions and shape into balls.
Place them on a buttered baking sheet, spaced slightly apart.
Rest and Bake:
Let the dough rest 20 minutes.
Brush tops with milk and bake for 25 minutes until golden brown.
