Activate the Yeast: In a small bowl, mix warm milk, yeast, and 1 tbsp of sugar. Stir and set aside for 10 minutes until frothy. If it doesn’t foam, the yeast isn’t active, and you’ll need to start again.

Prepare the Dough: Preheat the oven to 170°F (or use the warm setting). In a stand mixer bowl, add 3 ½ cups of flour, melted butter, vanilla, and sugar. Mix on low speed.

Incorporate Wet Ingredients: Slowly add the milk mixture while the mixer is running. Then, add eggs one at a time until fully incorporated.

Knead the Dough: Increase to speed 4 and knead for 5 minutes. The dough should be smooth and slightly bouncy. If kneading by hand, flour your surface lightly and knead for 6 minutes until smooth.

First Rise: Grease a bowl with oil, place the dough inside, and cover with a towel or plastic wrap. Let it rise for 1 hour near a slightly open oven door or in a warm area for 1 ½ hours.

Roll Out the Dough: Once risen, punch down the dough and roll it into a 16×14-inch rectangle on a floured surface.

Add the Filling: Spread raspberry jam evenly over the dough, then sprinkle white chocolate chips on top.

Form the Rolls: Roll the dough into a log and slice into 12 equal pieces. Place them in a 9×13-inch baking pan, leaving space between each roll.

Second Rise: Cover and let the rolls rise for 30 minutes.

Bake: Preheat oven to 350°F and bake for 30 minutes until golden brown.

Finishing Touches: Let the rolls cool for 5 minutes. Optionally, drizzle with melted white chocolate or spread extra jam for more flavor.