In the bowl of a stand mixer, whisk together 2 cups (250 grams) flour, sugar, kosher salt, and yeast by hand until combined.

In a small saucepan, heat 1 cup (240 grams) water, milk, and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; using the paddle attachment, beat at medium-low speed until combined, about 1 minute. With mixer on low speed, gradually add remaining 2¼ cups (281 grams) flour, beating just until combined and stopping to scrape sides of bowl.

Switch to the dough hook attachment. Beat at low speed until a soft, somewhat tacky dough forms, 10 to 12 minutes, stopping to scrape dough hook and sides of bowl. (Dough will mostly pull away from sides of bowl and should pass the windowpane test.) Shape dough into a smooth round.

Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.