In the bottom of the bowl of a stand mixer, whisk together butter, milk, yeast, sugar, eggs, and vanilla until smooth. Add flour and salt and use dough hook to bring the mixture together and knead on low speed for 5 to 7 minutes. Transfer to a greased bowl, cover tightly with plastic, and set aside for 1 to 2 hours (until about 1 1/2 times the original size; it doesn’t usually fully double for me, and this is fine) in a warm spot or overnight (and up to 2 days) in the fridge. If you’re chilling it in the fridge, you’ll want to take it out about 1 1/2 hours before using it so it has time to warm up again before rolling it out.