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Attach bread hook onto your stand mixer.
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Pour temped water, yeast, and 1 tsp of sugar in your stand mixer's bowl and give it a quick mix. Wait 20 minutes for the yeast to bloom.
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Add butter, salt, sugar, and evaporated milk and mix until well mixed.
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Add flour one cup at a time with your mixer set on the first speed (low). You may need to scrape down the sides of your mixing bowl with a rubber spatula. The dough will form and will be sticky.
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Grease a large mixing bowl with room temperature unsalted butter. Plop dough into the large mixing bowl and then turn the dough over once. This will give the dough a coat of butter.
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Cover with a kitchen towel and let rise for an hour.
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Punch down the dough. And place on a lightly floured surface.
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Cover your rolling pin with softened butter to prevent sticking and roll dough out into a rectangle. Leave dough about an inch thick.
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With a sharp knife cut the rectangle in half.
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Grease with unsalted butter two bread pans.
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Roll your dough up into logs and place in bread pans.
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Let your dough rise for about 2 hours or until the dough rises above the top of the bread pan.
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Bake for 350F for 30 minutes or until golden brown on top.