In a small saucepan with a heavy bottom, scald milk by bringing it to a boil while stirring constantly. Once it starts to boil, please remove it from the heat and continue to stir to slightly cool it down.
In a small bowl, combine two teaspoons of the sugar, warm water (115 degrees), and yeast. Allow the yeast to proof for about 5-10 minutes.
Add the proofed yeast, remaining sugar, melted butter, salt, eggs, and cooled milk to the bowl of a standing mixer. Mix until combined.
Once combined, add flour in ½ cup increments, mixing as you go.
Keep adding flour until it becomes a ball, elastic, and slightly tacky. Continue kneading for about 5-8 minutes or until smooth.
