Mix your warm milk, yeast and sugar in a bowl and set to the side for 5 minutes.

To the stand mixer, add your flour and salt and fluff together.

Turn the stand mixer to level two and slowly start to pour in your milk mixture.

Mix for 4-5 minutes until a dough starts to form. During the last minute add your butter in ½ tablespoon increments.

Cover your dough with plastic wrap or a damp towel and let it rise for 1 hour or until it doubles in size.

Flour your surface and roll the dough out without making it too thin.

Roll the dough onto itself like you are rolling up a burrito and add the rolled dough into your bread pan.

Let it rise again for 45 minutes or until it doubles in size.

If you are using a pullman pan, put the cover on and bake at 350°F for 30 minutes covered. Then uncover and bake at 400°F for 10 minutes or until your crust gets to the desired color.

If using a bread pan without a lid, bake at 375°F for 45 minutes, take it out when your crust reaches its desired color.

Let cool completely before slicing. If you cut it before it cools the inside of the bread will not be done.