Step 1

HEAT half & half cream and butter in a large 4-cup glass measuring cup in microwave until the butter is melted and the temperature reaches 180° F (82° C). This will take about 3 minutes; do 2 minutes first, check temperature, then do 1 more minute if needed. Or, heat cream and butter in a small saucepan on the stove. Let cool to lukewarm: 80° - 85° F (26° - 29° C). DO THIS FIRST so it has time to cool.

Step 2

ADD eggs and whisk until well blended and smooth.

Step 3

SCALE the dry ingredients directly into Kitchen Aid (or other stand mixer) bowl. Mix on lowest speed, using the paddle, until well mixed.

Step 4

POUR in the liquid ingredients with mixer running on low speed until batter comes together. BEAT on medium speed (Between 4 and 5) for 3 minutes.

Step 5

SPRAY a large bowl with Pam or other non-stick spray.

Step 6

TRANSFER batter to the greased bowl. Cover with plastic wrap that has also been sprayed with Pam.

Step 7

LET RISE in warm spot for about 1 hour, or until doubled in bulk. (I turn on my oven to about 300° F (150° C), just to create a little warmth, and then set my bowl of dough on top of the stove. Keep the bowl far enough away from the source of the heat so that the bowl never feels hot.)

Step 8

PUNCH DOWN, re-wrap tightly, and refrigerate overnight. This is called "retarding" the dough. Note: the dough will continue to rise in the refrigerator until it is completely cold, so it may be necessary to punch it down more than once.

Step 9

CHECK it before you go to bed to make sure it is not over-flowing the bowl. Punch down one more time if necessary.

Step 10

USE the dough within two days.