Kneading the Dough:

1. In a large mixing bowl, combine the flour and yeast. Stir these dry ingredients with your fingers before adding salt.
2. Add the butter, eggs, and part of the warm milk to the bowl. Begin mixing on low speed with bread beaters.
3. Gradually incorporate the rest of the milk, adjusting the amount if you desire a very chewy texture. The dough should be quite wet, slimy, and sticky.
4. Continue to knead the dough for about 5 more minutes after all ingredients have been added.
5. Transfer the dough into a greased bowl (using shortening or olive oil to prevent sticking). Cover with a damp tea towel and let it rise until doubled in size, which can be done over a few hours at room temperature or overnight in the refrigerator.

Shaping the Dough:

1. If the dough was refrigerated, let it rest for 30 minutes at room temperature; if it was left on the counter, you can work on it immediately.
2. Prepare your baking containers by spraying them with non-stick cooking spray (like PAM).
3. Punch down the risen dough and knead it briefly. At this point, poke holes in the top of the dough with your fingers if desired.
4. Shape the dough as needed, placing it seam-side down in the prepared baking containers. If you wish to braid the dough, now is the time to do so.
5. Allow the dough to rise for another hour or so until it has nearly doubled in size again, depending on the temperature of your home.

Baking the Bread:

1. Preheat your oven to 450°F.
2. Before baking, gently dimple the surface of the dough with your fingertips.
3. Bake the loaves for 30 minutes and rolls for approximately 15 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
4. Once baked, remove the bread from the oven and place it on a wire rack to cool. Remove the bread from the pans after a few minutes to prevent the crust from becoming soggy.