1/2 cup warm water (105 to 115)
1 1/4-ounce package active dry yeast
1/2 cup sugar
1 stick (1/2 cup) unsalted butter
2 cups milk
1 teaspoon salt
6 1/2 cups all-purpose flour
In a small bowl, combine the warm water, yeast, and 1 teaspoon of the sugar, stir once or twice just to mix. Let stand in a warm place for 5 to 7 minutes or until small bubbles form on top.
In a saucepan, combine the butter, milk, and salt and remaining sugar and cook over very low heat, stirring constantly, until the sugar dissolves and the butter melts. Do not let the mixture go over 115 or it will kill the yeast. It should be just warm enough for the sugar to dissolve. Remove from the heat and pour mixture into a large bowl.
Add the yeast mixture to the milk mixture and stir until combined. Stir in about 6 cups of the flour and milk until the mixture forms a soft dough. Add the remaining flour if the dough is still sticky. Transfer the mixture to a floured work surface and knead it for 5 to 8 minutes or until dough is smooth.
Transfer dough to a lightly oiled large bowl, cover with a tea towel or plastic wrap and let rise in a warm place for 30 to 45 minutes or until dough has doubled in bulk. Punch the dough down and use half of it for the sticky buns. The remaining dough may be kept up to 2 weeks in the refrigerator, wrapped in plastic and is extremely versatile.
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