2 1/2 teaspoons active dry yeast
2 1/2 teaspoons white sugar
3/4 cup warm milk
2 tablespoons butter
2 eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
2 1/2 cups white sugar
4 cups hot milk
1/2 vanilla wafer cookies
Heat 2 1/2 teaspoons of warm milk in a small saucepan. Stir together the sugar, eggs, butter and 2 teaspoons vanilla. Bring to a boil and cook about 10 minutes, stirring constantly. Pour into the large bowl and let cool slightly.
In a large bowl, churn the milk mixture into a very stiff dough. Divide the dough into two pieces and form into rounds. Place on two lightly greased or parchment lined baking sheets. Cover with waxed paper and let stand for 10 minutes at room temperature. Shape into rounds, covering completely. Cover gently with a damp cloth and let rest in refrigerator overnight.
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Secure baking sheets with toothpicks, and grease and flour them.
In a small bowl, mix 1/4 cup 1/2 cup 1 teaspoon sugar, 2 cups milk, 1/2 teaspoon salt and 2 tablespoons flour. Beat in the hot milk and vanilla. Fold the dough into the milk mixture.
Trim the top of the dough to fit inside a 9x5 inch pan. Place rolls onto the prepared baking sheet; brush lightly with the remaining 1/2 cup sugar, and sprinkle with 2 tablespoons flour.
Bake in preheated oven for about 1 hour. While the rolls are baking, mix in 2 1/2 cup white sugar, 2 cups milk, hot milk and vanilla wafer cookies. Cool before removing from pans. Chill for at least 3 hours before transferring to cool on waxed paper lined trays.