Incorporate all ingredients except for butter. Let it sit in bowl 10-15 minutes to hydrate. Mix 3-5 minutes on slow speed. Rest 10 minutes. Mix on low/medium speed until good gluten structure forms. Sometimes, with a heavily enriched dough (lots of sugar and butter), giving the dough a couple 5-minute breaks at this stage of mixing improves structure with less mixing. Once dough is developed, add soft butter in stages until fully absorbed into dough. Bulk ferment for 2 hours with 2 folds before placing in fridge to stiffen for easier handling of dough. Divide and shape. Proof. Egg wash before baking. Bake somewhere between 350F-400F.