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Grease a large bowl and set aside. Lightly grease a 10 x 13 baking pan and set aside.
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In the bowl of a stand mixer, whisk together 1 1/2 cups flour, yeast, 1/4 cup sugar, and salt.
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In a saucepan, heat milk, water, and 1/4 cup slices of butter until 120° to 130°F (I use a candy thermometer and heat to 125°F). The butter does not have to melt.
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Add the warm milk/water mixture to the flour/yeast mixture. Stir with a wooden spoon to combine.
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Put the bowl on the mixer and mix using the flat beater on medium-low speed for 2 to 3 minutes. Change flat beater to dough hook.
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Add flour 1/2 cup at a time until the dough starts to climb the dough hook and the sides of the bowl are “clean”. It will be a soft dough.
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Turn dough out on a very lightly floured surface and hand knead a few times. Shape dough into a ball and place in greased bowl. Turn dough over to coat it on all sides.
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Cover very loosely with plastic wrap (do not attach plastic wrap to top of bowl, only cover the dough a bit). Let dough rise in a warm place until it has doubled in size, about 1 hour.