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Plain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
Butter is almost all fat and has no fiber, so the small amount here (about 1 teaspoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
Combine the warm water, yeast, and 1 tsp granulated sugar in a large mixing bowl or the bowl of a stand mixer. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant — if the mixture does not foam, the yeast is not active; start over with fresh yeast.
Add the warmed milk, 2 tbsp granulated sugar, salt, and softened butter to the yeast mixture and stir to combine. Add the flour and mix on low speed with the dough hook (or stir with a wooden spoon) until a shaggy dough forms, then increase to medium speed and knead for 5–6 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl. The dough will be softer than bread dough — do not add extra flour unless it is completely unworkable.
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