Sprinkle yeast in a small bowl with 3 tbs of warm water. Stir with a fork until dissolved
Combine flour, salt, and sugar in the bowl of a food processor with the steel blade in place (not the dough blade! I made that rookie mistake the first round thinking I was so smart and it did not make that nice dough ball you are going to want)
Pulse the dry ingredients for a few seconds to mix well
With the motor running, add the yeast and butter mixtures
Slowly pour in the milk until a moist dough forms into a ball around the center (keep an eye on things as you pour, you may not need all the milk)
Remove the dough to a lightly floured surface and knead for one minute
Round into a ball and place in a warm buttered bowl, turning to coat the top (meaning, make sure there is butter on top too)
Cover with plastic wrap and a towel and let it sit for one hour at room temperature. It should double in bulk.
Once your dough ball doubles in size, turn it out onto a clean surface (and I’m sure during this time, all your surfaces are super clean!). Use a little flour if necessary and knead down, cover, and let rest (sounds like the spa day we’re all dreaming of when everything opens again!)