Combine 1 cup flour, sugar, yeast and salt in a large bowl; set aside

Combine milk and butter in a 1- quart saucepan. Heat over low heat until mixture is 120* to 130* F. ( butter does not need to completely melt)

Gradually beat milk mixture into flour mixture with electric mixer at low speed. Increase speed to medium; beat 2 minutes. Reduce speed to low. Beat in eggs, vanilla, and 1 cup flour. Increase speed to medium; beat 2 minutes. Stir in enough additional flour, about 2 cups, to make soft dough.

Turn out dough onto lightly floured surface; flatten slightly. Knead dough about 5 minutes or until smooth and elastic, adding 1/4 cup more flour to prevent sticking if necessary. Shape dough into a ball; place in a large greased bowl. Turn dough over so that top is greased. Cover with towel; let rise in warm place 1 1/2 to 2 hours or until doubled in bulk. Punch down dough. Knead dough on lightly floured surface 1 minute. Cover with towel; let rest for ten minutes.

Shape into desired shape