Those lunch ladies knew what they were doing with these. Ingredients - 2 (1/4-oz.) envelopes active dry yeast - 2 cups warm whole milk, divided (about 110°F) - 6 1/2 cups (about 1 lb. 11 3/4 oz.) bread flour, plus more as needed - 1/2 cup (4 oz.) unsalted butter, melted, plus more for brushing - 6 Tbsp. granulated sugar - 3 large eggs, at room temperature - 1 Tbsp. kosher salt - Cooking spray Directions 1. Whisk together yeast and 3/4 cup of the warm milk in the bowl of a stand mixer; let stand until foamy, 5 to 10 minutes. 2. Add flour, butter, sugar, eggs, salt, and remaining 1 1/4 cups warm milk. Beat on low speed with paddle attachment until just combined and a sticky dough forms, about 1 minute. 3. Remove paddle attachment and attach dough hook; knead on medium speed until dough is smooth, elastic, and beginning to pull away from sides of bowl, 8 to 10 minutes. If necessary, add 1 tablespoon of additional flour at time, but not exceeding 1/4 cup total. 4. Transfer dough to a larg...