Rolls

• Dissolve yeast in milk, for about 5 minutes. In a separate bowl, sift together flour, salt, and sugar. 
• In a stand mixer with a paddle attachment, mix milk and eggs at medium speed. Once combined, switch to a dough hook attachment and add dry ingredients. While the dough comes together, add butter, one piece at a time until incorporated. Knead all ingredients until dough pulls away from the sides of the mixing bowl, 5-7 minutes.  
• Place dough in a lightly oiled bowl and turn the dough to coat sides with oil. Cover with plastic wrap and allow the dough to rise until it has doubled in size, 1-2 hours.  
• Deflate the dough and transfer to a lightly floured surface. Roll into a 15 x 20-inch rectangle and spread the ¼ cup softened butter over the dough. Mix remaining filling ingredients together and spread evenly over the dough.  
• Starting with the long end, roll the dough into a log, seam-side down, and slice into 12 rolls. Place rolls in a lightly greased cast iron skillet and cover with a slightly damp dishtowel for about 30 minutes. While the rolls are rising, preheat the oven to 400 degrees F.  
• Bake the rolls for 20-25 minutes or until they are golden. 
• Remove rolls from the oven and let them cool for 10-15 minutes before frosting.

Frosting

• In a medium bowl, combine melted butter and vanilla extract. Add the powdered sugar gradually, beating well. Add the milk, one tablespoon at a time, until the frosting reaches preferred consistency.
• Pour or spread over the rolls and enjoy!