Heat milk until about 95°F (where milk is warm to the touch but not hot), using either the stove or microwave. Add to bowl of a stand mixer, add warm milk, sugar and yeast. Stir and let sit for 5-10 minutes.
After the 5-10 minutes, the mixture should be foamy and smell “yeasty”. This step to to activate the yeast and make sure it’s still good. If mixture doesn’t look foamy, discard and start over with new yeast.
Fit the stand mixer with the dough hook attachment and add butter, eggs and salt, then mix on LOW speed until combined.
Gradually add the flour, in roughly 1 cup increments. When 4 cups of flour has been added, increase mixer speed to MED and knead about 5-6 minutes, until a soft dough forms. Dough should be soft and smooth, slightly tacky but not sticky. If dough is too sticky, add extra flour, 1 Tbsp at a time, and mix until it’s soft and smooth. If dough is too stiff, add some water, about 1/4 tsp, and mix until dough is soft.
Lightly grease a large mixing bowl and set aside.
Lightly flour your counter or other flat surface and transfer dough onto it. Dust your hands with a little bit of flour and gently knead the dough for a minute or so.
Form into a ball and transfer to prepared mixing bowl. Cover loosely with plastic wrap and a clean kitchen towel. Place bowl in a warm spot for about 2 hours, or until roughly doubled in size.
Punch down the dough, then turn dough out onto lightly floured surface and roll into a rectangle, roughly 12x18” in size, and even in thickness.