Whisk together the flour and salt and set it aside. Add to a mixing bowl, the sugar, yeast, and water to proof for 10 minutes. Mix in one cup of flour using dough hooks on medium speed; set aside.

In a microwave-safe cup melt the butter with the milk in the microwave on high for 2-3 minutes in 30-second intervals. Once the butter has melted, lightly beat the eggs in a medium bowl and slowly whisk all of the hot milk mixture into the eggs to temper; set aside.

Scoop 2/3 of the remaining flour into the bowl followed by the egg mixture and run the mixer until the dough is formed. Slowly add the remains flour and beat the dough on medium speed for 8 minutes. Scrape the dough out of the mixing bowl onto an oiled surface such as a baking mat. Flattening the dough into a square then fold the sides onto the center shaping it into a ball.

Place the dough ball in a lightly oiled bowl. Cover the bowl tightly with plastic wrap and store in a warm place to rise.