The first step is to prepare the yeast mixture. In the bowl of your stand mixer, pour 1 cup of warm milk (115°F (46°C)). I use my microwave for this(less than 30 seconds). Don’t overheat the milk. The milk should be warm, NOT HOT. A simple tip is to dip your finger in the milk gently — it should feel warm to the touch but not HOT. This is important to activate the Yeast.
Continue by sprinkling 2 ¼ teaspoons of instant yeast ( 1 envelope) and adding eggs, butter, and sugar. Use a whisk and mix until combined.
Next, add salt and 4 cups of flour and mix using the dough hook or paddle attachment at medium speed for about 6 minutes ( or you can mix by hand using a rubber spatula or wooden spoon for 8 to 10 minutes) until it forms a soft elastic dough. The dough is supposed to feel tacky.
Then, on a lightly floured surface, knead the dough for 5 minutes. Place it in a lightly greased bowl (I use oil, but you can use a non-stick spray), cover loosely with a clean kitchen towel, and let the dough rest for about 40 minutes (or until doubled in size) in a warm place. I use my turn-off oven for this. It is the perfect place.