1. In the bowl of a stand mixer, add milk and yeast. Stir to dissolve. Add eggs, then remaining ingredients, except for butter. With the dough hook, mix on medium speed for 8-10 minutes. Continue mixing and slowly add butter a little at a time, adding more only after the previous addition has been mixed in. This step will take some time, about 20-25 minutes.

2. When finished mixing, form dough into a ball (it will be very soft), then place in a greased bowl and cover with plastic. Let rest at room temperature for 30 minutes-1 hour, until puffy. Place in refrigerator for a few hours or preferably, overnight.

3. When ready to bake, shape the dough. For a pullman loaf, turn out dough on lightly floured surface and flatten in a rectangle. Evenly roll dough into a log and roll to fit the length of a 13 x 4-inch lidded pullman pan. Let proof in a warm spot until the dough has risen to ¾ up the sides of the pan. For buns, turn out dough onto a lightly floured surface, divide dough into 12 pieces and form into balls. Place on baking sheet, cover and proof until roughly doubled in size. 

4. Preheat oven to 350° (325° for convection oven). For pullman loaf, place lid on pan and bake for 30-35 minutes. The internal temperature should be 190°-210°. Turn loaf out on wire rack to cool. For buns, bake for 15-20 minutes, covering with foil if browning to quickly, until cooked to an internal temperature of 190°-210°. Cool on wire rack before using.