Ingredients

• 1/2 cup whole milk
• 3 tablespoons sugar
• 1 1/4-ounce packet active dry yeast
• 4 1/4 to 4 1/2 cups all-purpose flour
• 6 tablespoons unsalted butter, at room temperature
• 1 1/2 teaspoons kosher salt
• 2 large eggs, lightly beaten
• Mix-ins (herbs, spices, cheese, etc.; see recipes)
• Vegetable oil or cooking spray, for the bowl

Instructions

1. Warm the milk and 1/2 cup water in a small saucepan or in the microwave until very warm (110 degrees F). Transfer to the bowl of a stand mixer fitted with the dough hook; mix in the sugar, yeast and 1 cup flour until combined but still lumpy. Let stand until the mixture is very bubbly, about 30 minutes.
2. Add the butter, salt and 2 cups flour; mix on medium speed until smooth and elastic, 2 to 3 minutes. Mix in the eggs until combined, scraping the bottom and side of the bowl as needed. Add 1 1/4 cups flour and the mix-ins, if using; mix until the dough is smooth and starts to gather into a loose ball, about 4 minutes. The dough should be slightly sticky; if it's too wet, add the remaining 1/4 cup flour.
3. Lightly oil a large bowl; scrape the dough into the bowl and turn to coat with the oil. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours.
4. Photograph by Ryan Liebe