Whisk together the 1-1/4 cups of warm water and butter which should result in a lukewarm mixture.
Add the butter mixture to the flour mixture in the stand mixer and mix with the dough hook until well combined, around 2 min.
The dough shouldn't stick to your hands or work top.
Transfer the dough to your lightly floured work surface.
Punch it down and knead by hand for around 2 or 3 mins until you have a smooth, elastic dough ball.
Add the remaining flour if necessary to make a smooth ball that isn't sticky.
Put the dough ball back in your mixing bowl and cover with a towel.
Let the dough rise in a warm spot around 100 deg F, if possible, until it is double in size.
That should take around an hour.
When the dough has risen, punch it down again and remove it from the bowl to knead once more for about 30 seconds