Place sugar, salt, milk and yeast in the mixing bowl of a stand mixer fitted with a dough hook. Stir to combine. Leave the yeast mixture to sit for five minutes.
Stir the eggs into the yeast mixture until just combined.
Set the mixer to a low speed and slowly add the flour. Once all the flour is integrated, knead the dough using the dough hook for 10 minutes.
Start adding the butter to the dough in tablespoon-sized increments. Once all the butter has been added, knead the dough for an additional ten minutes. The dough is ready when it begins to pull away from the bowl. The dough will be quite sticky.
Turn the dough onto a well-floured surface and knead briefly by hand. Form the dough into a ball and place in a large greased bowl. Cover the bowl with plastic warp and leave the dough to rise in a warm place. The dough should double in size. About 2 hours.