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 c. + 1 Tbsp. sugar, divided ⅓ c. (5⅓ Tbsp.) butter 2 tsp. Kosher salt 2 pkgs. active dry yeast (or 4½ tsp.), preferably bread machine yeast ⅔ c. warm (105-115-degree) water 8-9 c. all-purpose flour 3 beaten eggs

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