• Combine the warm milk, yeast, and sugar in a small bowl and set aside for the yeast to bloom.
• In the bowl of a stand mixer, add 2 ¼ cup of flour, salt, yeast mixture, whole eggs, and egg yolk. Use the paddle attachment to mix until a shaggy dough forms.
• Switch to the dough hook and mix on low while you add the butter 1 tablespoon at a time. If the dough is too sticky, add a tablespoon or two of flour to help it come together.
• Once the butter has been absorbed and you’ve added any additional flour needed, let the mixer knead the dough for 8-10 minutes, until a soft dough forms. Remove the dough from the mixer and form into a ball.
• Add a tablespoon of oil to a large bowl and add the dough ball, turning it until it’s completely covered in oil. Cover with plastic wrap or a clean dish towel and let it rise for 1 ½-2 hours.
• Once the dough has doubled in size, punch it down and divide into 10 equal portions. Form into balls and place on two parchment lined baking sheets. At this point you can spray some plastic wrap with pan spray, cover the dough, and leave it in the refrigerator overnight to proof or you can cover the dough with a clean towel and let it rise at room temperature until doubled in size, about 2 hours.
• Once the dough balls have doubled in size, preheat the oven to 350 degrees fahrenheit. Make an egg wash from 1 egg yolk whisked together with ¼ cup of water and gently brush the tops of the buns.
• Bake for 22-25 minutes, until golden brown. Let cool completely after removing from the oven.

Cream Filling

• In a large bowl, whip together the cream, powdered sugar, and vanilla paste until medium-stiff peaks form.
• To assemble the buns, slice down through the center of the top of the buns, cutting about ¾ of the way through. Open the buns and fill with the cream, using the flat end of a spatula to make the cream even with the cut edges of the buns.
• Dust with additional powdered sugar and enjoy.