Working off of a Good Eats recipe, found here. Straight-forward dough - water, sugar, flour, butter, yeast, salt (the portions of which are in the link - remember to always weigh your flour, it can vary a ton based on how densely packed it is). It turns out mixing dough is a lot easier to do with a stand-mixer and a dough hook then it is by hand (trust me, I've done a few). Just let that sucker spin for a while, stop it a few times to force everything off of the hook and give it a few kneads by hand (I find that if you just let it mix, the stuff near the top of the hook winds up being a bit drier/stiffer then the rest unless you mix it up a bit).
