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1
Prepare a heavy-duty stand mixer with dough hook.
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2
In a cup place the 1 egg and cover with warm water (not hot!) leave in water for about 6-7 minutes to bring to room temperature.
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3
In a Pyrex measuring cup or bowl place 1 cup milk, butter, salt and 1/2 cup sugar.
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4
Microwave on HIGH for about 1 minute and 22 seconds, remove and mix the ingredients to combine the sugar and salt until dissolved (the butter will have slightly melted, but does not have to be completely melted) if the milk feels warm enough, then it is okay, if not place back into the microwave to warm another couple seconds;cover with a cloth and set aside.
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5
In the stainless steel mixer bowl, add in 4 cups flour (to start) and the egg.
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6
In a small cup proof your yeast with 1/2 cup water and 1 teaspoon sugar for 8-10 minutes until foamy.
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7
After the yeast is proofed, pour milk mixture and yeast mixture into the bowl, and begin kneading process.
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8
Continue to knead adding more flour to create a soft semi-sticky dough that holds around the kneading blade (careful not to add in too much flour, as that creates a heavy-textured dough after baking, this is the trick to a light, airy dough!).
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9
Continue to knead the dough for about 6-8 minutes until smooth and elastic.
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10
Remove dough from the bowl, and place on a slightly floured counter or board.
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11
Cover dough with a clean tea towel, and let rest 5 minutes (the dough might feel very sticky, but will come together after 10 minutes resting time).
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12
After 5 minutes, knead gently for about 30 seconds (dough will come together nicely).
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13
Oil/grease large bowl (I just use the same stainless steel mixer bowl to rise in).
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14
Place the dough in bowl to rise until doubled (approximately 1-1/2 hours, or could take shorter or longer time).
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15
Remove the dough, and punch down.
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16
Shape into desired shapes, and let rise once again for approximately 40 minutes, or until double.
