Basic Sweet Dough

BASIC SWEET DOUGH as adapted from "Americas test kitchen"
This versatile dough is used for Monkey Bread, Cinnamon Rolls, and Sticky Buns

3/4 cup buttermilk, warm (110 degrees)
6 tablespoons unsalted butter, melted and cooled
3 large eggs
4-1/4 cup all purpose flour
1/4 cup sugar
1 envelope instant or rapid rise yeast
1-1/4 teaspoon salt

1. Whisk the buttermilk, melted butter, and eggs together in a large liquid measuring cup. Combine 4 cups of the flour, sugar, yeast and salt together in a standing mixer, fitted with the dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 2 minutes
2. Increase the speed on the mixture to medium and knead until the dough is smooth and elastic, about 10 minutes. After 5 minutes, add the remaining 1/4 cup flour as needed, using 1 tablespoon at a time, until the dough clears the sides of the bowl, but sticks to the bottom.
3. Turn dough out on a clean counter, and knead by hand intoh a smooth, round ball. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise until the dough has doubled in size, about 2 hours.