In a small bowl, combine 1 cup of warm whole milk with 1 tablespoon of sugar. Sprinkle the active dry yeast on top and let it sit for 5-7 minutes until foamy.

In a mixing bowl, combine the frothy yeast mixture with the remaining sugar, 4 tablespoons of melted unsalted butter, 1 large egg, 1 teaspoon of vanilla extract, and 1 teaspoon of salt. Gradually incorporate 3-4 cups of all-purpose flour, stirring until a soft dough forms.

Knead the dough on a floured surface for about 6-8 minutes until it feels elastic and smooth.

Place your kneaded dough in a greased bowl, cover it, and set it in a warm spot. Let the dough rise for 1 to 1.5 hours, or until doubled in size.

While the dough rises, prepare the lemon filling by mixing 1/2 cup of granulated sugar with the zest of 2 lemons. Rub the sugar and zest together until fragrant.

Once the dough has risen, punch it down. Roll it out into a rectangle (about 1/4 inch thick). Spread 4 tablespoons of softened butter over the top, then evenly sprinkle the lemon sugar mixture.

Roll the dough tightly from the longer side and slice it into 12 rolls.

Place the sliced rolls into a greased baking dish, cover them with a towel and let them rise again for 30-40 minutes.

Preheat your oven to 350°F. Bake the rolls for 22-26 minutes, or until golden brown.

While the rolls are baking, whisk together 1 cup of powdered sugar, 2 tablespoons of fresh lemon juice, and the zest of one lemon. Once the rolls are done, drizzle the glaze over the warm rolls.