Ingredients
1 package active dry yeast
3 tablespoons plus a pinch of sugar
3/4 cup (1 1/2 sticks) plus 1 tablespoon unsalted butter, melted and cooled, plus more for plastic wrap, bowl, and baking pan
1 cup milk, room temperature
1 tablespoon salt
3 large eggs, lightly beaten
4 1/2 to 5 cups all-purpose flour
Preparation
In the detached bowl of an electric mixer, whisk together yeast, 1/4 cup warm water (105 degrees), and a pinch of sugar. Set aside until mixture is foamy, about 6 minutes.
Attach bowl to mixer fitted with the dough-hook attachment. On low speed, add 7 tablespoons butter, milk, salt, remaining sugar, and eggs. Slowly add enough flour to make a sticky dough. Brush the inside of a mixing bowl with butter. Place dough in bowl; cover bowl with buttered plastic wrap. Set aside until doubled in size, about 2 1/2 hours.
Generously brush a 9-by-13-inch baking pan with butter. Turn dough out onto a floured work surface. Roll into a 12-by-16-inch rectangle. Brush dough generously with 3 tablespoons butter. Using a pizza wheel or a sharp knife, cut dough into 6 equal strips lengthwise. Cut dough crosswise into 4 equal parts. You will have 24 elongated rectangles. Fold each rectangle in half, and place in prepared baking pan, 4 across, and 6 down. Brush tops with remaining 3 tablespoons butter. Cover pan with buttered plastic wrap. Set aside to rise until dough does not spring back when pressed with a finger, 25 to 30 minutes.
Heat oven to 350 degrees. Bake until golden, 35 to 40 minutes. Cool for at least 5 minutes before turning out of pan.
