In the bowl of your stand mixer, fitted with a paddle attachment, combine 2 cups (250 g) flour, brown sugar, salt, and yeast. I keep my yeast separate from the salt, as salt can kill the yeast.
In a small saucepan, heat milk, water, and butter over medium heat until butter is melted and instant-read thermometer reads 120-130oF (54oC).
Add warm milk mixture to the flour mixture, and beat at medium speed until combined.
Reduce mixer speed to low and add 2 1/4 cups (281 grams) flour beating until just combined. Scrape down the bowl as needed
Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, about 5 to 6 minutes. Stop and scrape down the dough hook as needed.
Add up to remaining 1/4 cup (31 g) flour, 1 tablespoon at a time, if the dough is too sticky. I found I didn't need it.
Turn the dough out onto a lightly floured surface and shape into a round.
Lightly oil a medium bowl. Place the dough in and turn once to coat. Cover and let rise in a warm, draft-free place (75-78oF) until doubled in size.