Directions

1. Melt butter with milk. Allow to cool until still warm to the touch, but not hot (about 115 degrees F). Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes until it blooms and is foamy. Meanwhile, combine the flour and salt.
2. In the work bowl of an electric mixer, beat sugar and eggs with the paddle attachment until combined. Pour in milk mixture and stir to combine. Add the flour and beat on medium speed until combined. Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
3. Coat a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with plastic wrap or foil and place in a warm, draft-free spot (like inside an off oven) until the dough doubles in size, about two hours.