2 c. whole milk (if you’re in a pinch, you can use 2%, but whole is best. Don’t use 1% or skim) ½ cup + 1 tablespoon sugar, divided ⅓ cup (5⅓ tablespoons) butter 2 teaspoons kosher salt 2 packages active dry yeast (or 4½ tsp.), preferably bread machine yeast ⅔ cup warm (105-115-degree) water 8-9 cups all-purpose flour 3 beaten eggs

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