Ingredients

• 1/4 cup granulated sugar, divided
• 1/2 cup warm water
• 1 package (or 2 1/2 tsp) active dry yeast
• 1/2 cup 2% milk
• 1/4 cup unsalted butter
• 1 tsp salt
• 2 eggs, beaten
• 4 1/2 cups all-purpose flour

Directions

1 In the bowl of a stand mixer, dissolve 1 teaspoon of the sugar in the warm water. Sprinkle the yeast overtop and let stand until frothy, about 10 minutes.

2 Meanwhile, in a small saucepan, stir together the remaining sugar, milk, butter and salt over medium-low heat until the butter is melted; remove from the heat and let cool until lukewarm.

3 Add the milk mixture to the yeast mixture in the bowl of the stand mixer; add the eggs and stir until combined. With the stand mixer fitted with the whisk attachment, gradually beat in 1 1/2 cups of the flour; beat until smooth, about 2 minutes. Using a wooden spoon, gradually stir in enough of the remaining flour to make a soft, sticky dough that comes away from the sides of the bowl.

4 Change the attachment on the stand mixer to the dough hook and knead until smooth, about 6 minutes, adding more flour if the dough begins to stick to the sides of the bowl.

5 Turn the dough onto a lightly floured surface; knead with your hands until the dough forms a smooth ball, about 1 minute.

6 Place the dough in a greased bowl, turning the ball to grease it all over.

7 Cover and let the dough rise in a warm draft-free place until soft, airy and almost doubled in size, about 1 hour. 

Prep & cook time: 1 1/2 hours

Makes: 1 batch