In a large bowl combine water and yeast. Let it sit until dissolve for about 3-5minutes.
Then add milk with sugar, salt, egg yolks , vanilla extract and melted butter. Lightly whisk.
Finally add 3 cups flour then thoroughly mix with hands or spoon, dough is going to be sticky. If too sticky add the remaining flour a little at a time. Less flour is preferable
Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 1/2 to 2 hours or until doubled.
Punch dough down. At this point dough may be refrigerated for a couple of hours or overnight. Refrigerating the dough makes it easier to work with. However, you can proceed to the next step without chilling dough
When ready to shape, roll out to 1/4-inch thick rectangle. Lightly brush with melted butter. Using a sharp knife, pizza wheel or dough cutter to make 6-8 even sized strips.
Coil the dough to make flattened spiral buns, tucking the end under the bun, to help the dough stay in shape.
Place on a baking sheet (half sheet works) with parchment paper, it helps prevent the dough from browning too much at the bottom. If desired brush again with melted butter.
Let it rise again about 45 minutes, then bake in a 350 degrees oven for about 12-18 until lightly brown.
Remove let it rest for a few minutes, and then sprinkle with powdered sugar if desired. Then eat to your heart’s desire.