Step 1

Hydrate the Yeast: Warm the milk to about 110-115 F (43-46 C). This can be done on the stove top or in the microwave. It should take about 30-45 seconds in the microwave. Make sure the milk is not too hot or it will kill the yeast. Sprinkle the yeast over the milk and stir it together.

Step 2

Combine the Fat & Sugar: In a large mixing bowl or the bowl of a stand mixer, stir together the cooled butter, sugar, and salt with a spoon or a rubber spatula.

Step 3

Add the Eggs: Stir in the eggs, one at a time, mixing until incorporated before adding the next.

Step 4

Add the Milk/Yeast: Stir in the milk/yeast mixture.

Step 5

Add the Flour: Stir in the flour until it is all hydrated. The dough will be shaggy at this point.

Step 6

Knead: This dough can be kneaded by hand or with the dough hook of a stand mixer. If kneading by hand, lightly flour a work surface and knead the dough for about 6-7 minutes, until it is smooth and elastic. The dough will be very sticky to start, but will become less sticky as it is kneaded. If kneading in the stand mixer, knead at medium/high speed for about 5 minutes, stopping about halfway through to scrape the bottom of the bowl.

Step 7

Ferment: Lightly spray the dough with oil and cover the bowl with a towel or plastic wrap. Let it ferment at room temperature until double in size. This will take about 30-45 minutes if you used quick rise yeast and 1-2 hours if active dry yeast was used. A warm spot will speed up the fermentation time.

Step 8

Punching: Deflate the air out of the dough by pressing down on it in the center and bringing the edges of the dough over the top. The dough can now be shaped into cinnamon rolls, dinner rolls, a loaf, etc...