basic enriched yeast dough
500 grams of all purpose flour
60 grams of granulated sugar
2 teaspoons of active dry yeast
1 teaspoon of kosher salt
200 ml of warm whole milk (115 to 120 degrees Fahrenheit)
2 large Whole eggs
1 large egg yolk
85 grams of room temperature unsalted butter, cut into 8 pieces
Place the flour, sugar, yeast and salt in the bowl of an electric stand mixer. Separate the salt and yeast so they are not touching.
Add the warm milk, whole eggs and egg yolk and beat on medium speed with the paddle attachment util the dough comes together, about 2-3 minutes.
With the mixer on medium speed, add the butter one piece at a time in 20 second intervals. After all the butter has been added continue to beat until the butter is incorporated.
Switch to the dough hook and beat on medium low speed for 5-7 minutes until the dough is smooth.
Place the dough in a lightly greased bowl, cover with plastic wrap and a towel. Allow the dough to rise until doubles in volume, about 1 - 1 1/2 hour.
If you are not ready to use the dough, place it in a zip-lock bag and store in the refrigerator over night.