In a large mixing bowl, combine the sugar, yeast, salt, and 4 cups of flour (reserve the remaining cup for later). Stir until combined.
Heat the water until a thermometer reads 120ºF to 130ºF. The water should be warm but not hot. Hot water will kill the yeast. You want the water to be lukewarm. It’s important to have a thermometer to read the temperature, to assure you aren’t going to kill the yeast, or that the water won’t be too cold, which won't allow for the dough to rise.
Also, make sure the yeast isn’t expired. A lot of times, if you are having issues with yeast dough rising, could be due to the yeast expiration date.
Raise speed to medium and beat for 1 minute, until the dough comes together into a ball. If the dough isn't coming together into a ball, add a bit more of the reserved flour.
Switch to the dough hook. Knead the dough for 6-8 minutes, until smooth, elastic, and it springs right back when you lightly press it with your fingers. While kneading, add the remaining flour if needed, as the dough shouldn’t be sticky. But be careful not to add too much extra flour besides the 1 cup you have set aside, or the final product might come out tough.
*Make sure butter isn’t hot, but melted and cooled down.
**If you are not using an electric mixer, just mix in a bowl 4 1/2 cups of flour, the sugar, salt, yeast, melted butter, egg, and 110ºF water with a spatula until incorporated. Reserve the remaining 1/2 cup of flour for kneading time. Once the dough comes together, transfer to the counter and start kneading with your hands until the dough is smooth, elastic, and it springs right back when you lightly press it with your fingers. Kneading time by hand might be from 8-10 minutes.
*** You can use a pizza cutter to trim the sides to make an even rectangle, and then roll up the trimmings and bake them on a baking sheet.