In a bowl, combine warm milk, 1 Tbsp of the sugar, and the yeast. Let sit 5–10 minutes until foamy.

In a large mixing bowl, whisk together flour, remaining sugar, and salt. Add in the egg, softened butter, and yeast mixture.Mix until a shaggy dough forms.

Knead by hand (10–12 minutes) or in a mixer with a dough hook (6–8 minutes) until smooth, soft, and slightly tacky but not sticky.

First rise: Place the dough in a floured bowl, cover, and let rise in a warm spot for 1–1.5 hours, or until doubled in size.

Punch down the dough, divide into 12 pieces (mine were about 78g each).Shape each piece into a tight ball by tucking the edges under. Place them evenly spaced on a parchment-lined baking pan

Second rise: Cover lightly with a towel or plastic wrap and let rise again for 30–45 minutes, until puffy and almost doubled.

Preheat oven to 375°F (190°C).Brush rolls gently with beaten egg for a shiny golden top.

Bake for 18–22 minutes, until golden brown and the internal temp is about 190–195°F (88–90°C).

Let cool in the pan

While the rolls are cooling make royal icing: In a bowl, combine powdered sugar, corn syrup, milk and vanilla and mix. If it’s too thick add a little more milk and if it’s too thin and a little more powdered sugar - To test consistency, drizzle the icing back and forth in the bowl. It should hold its shape for several seconds before dissolving back into the icing in the bowl

Pipe out desired shape of the icing and fill it in.

Top with a maraschino cherry and enjoy!