Step 1: Prepare the Dough
In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt. Mix on low speed for 1 minute to combine.
Add the warm milk and 5 eggs. Mix on low speed for 2-3 minutes until the dough starts to come together.
Increase the speed to medium and knead for 5-7 minutes until the dough is smooth and elastic.
Step 2: Add the Butter
With the mixer running on medium speed, add the softened butter a few pieces at a time, mixing well after each addition.
Continue kneading for 5-10 minutes until the dough is soft, slightly sticky, and pulls away from the sides of the bowl.
Step 3: First Rise
Transfer the dough to a greased bowl. Cover with plastic wrap and let it rise at room temperature for 1-2 hours, or until doubled in size.
Punch down the dough to release air bubbles. Cover again and refrigerate for at least 2 hours or overnight. Chilling the dough makes it easier to handle and shape.
Step 4: Shape the Dough
Turn the dough onto a lightly floured surface. Shape it into rolls, a loaf, or your desired shape.
Place the shaped dough on a greased baking sheet or in a loaf pan.
Step 5: Second Rise
Cover the dough with a clean tea towel and let it rise at room temperature for 30-45 minutes, or until doubled in size.
Preheat your oven to 350°F (175°C).
Step 6: Bake
Beat the remaining egg and brush it over the dough for a shiny, golden crust.
Bake for 20-25 minutes for rolls or 30-35 minutes for a loaf, until golden brown and cooked through.
Let cool slightly before serving.
