3/4 c warm milk, 1 T yeast, 1/4 c + 2 tsp sugar, 4 c flour, 5 large eggs,
2 sticks of chilled butter, sliced thinly, dash of salt (if using unsalted butter)
In a large mixing bowl (of stand mixer), combine yeast, 2 tsp sugar and milk. Allow to stand for 5 minutes.
Stir in 1 1/2 c flour and 1/4 c sugar. Turn mixer to high and add in 1 egg. Mix well and add in 1 c flour. Mix well. Add in 2 eggs and mix for about 5 minutes or until thoroughly combined. Add another 1 c flour. Beat well. Add 1 egg and beat on low for 2 minutes and then beat on high for 2 minutes. Finally, add in 1/2 c flour, mixing well after the addition and follow that with the last 1 egg. Beat for 5 minutes.
Gradually beat in butter, one slice at a time. Beat well after each addition and mix until butter is incorporated into the dough. *Small/tiny chunks of butter are fine as long as they are smaller than the size of a pea.
Place dough in a buttered bowl. Cover with greased plastic wrap first and then a large blanket. Place in a draft-free area. Allow to rise for 1 hour and 15 minutes. Punch down edges and gather dough together. Divide dough into 12 equal parts (each part will be about 1.5-2″ in diameter). Shape each part into a ball (dough will be very “wet/loose”) and place in greased muffin pan. Cover with the plastic wrap and blanket and allow to rise another 1 hour.
Preheat oven to 175 C°. Bake for 11-12 minutes until lightly golden on top.