Add the warmed milk, yeast, and honey to a kitchen stand mixer bowl
Allow yeast to "proof", letting the honey feed the yeast to let it foam and begin working
Place the eggs in a small bowl and slightly beat the eggs, breaking up the yolks.
Add eggs, salt, sugar and vanilla to bowl and mix together
Slowly add your flour to the egg mixture and mix slowly until fully incorporated
While the bowl mixes on low, gradually add the sliced or cubed butter increasing the speed to medium and continuing to knead the dough for about 10 minutes
When the dough is smooth, elastic and no longer sticks to the side of the bowl, the gluten has been developed. Remove from bowl and place in a well oiled or buttered clean large bowl
Allow the dough to rise covered in a warm spot for 1-1/2 hours until doubled in size. Turn out onto floured surface and et rest
When dough has risen , clean the bowl, re oil it and set aside.
Flatten the dough on your floured surface and fold into center and reshape into a ball and place agoin into cleaned and oiled bowl.
Place dough in bowl in the refrigerator and allow to rise and remain in there for anywhere from 4- 24 hours. Suggestion to do this prep at night and allow to remain in the fridge overnight.