Step 1: Ingredients
milk 550ml 18.6 fl oz (2 1/4 cups) U.S cups
unsalted butter 175g 6.17 oz (3/4 cup)
salt 25g 0.882 oz (4-5 Tsp)
the yolk of 2 eggs for the dough, one for "glazing"
instant dry yeast 14g 0.5 oz (4 1/2 Tsp)
all purpose flour 1000g 35.27 oz (7 1/2 cups)
A couple of things i want to say about the ingredients.
The milk i use is plain pasteurized milk. Not skimmed, low fat, high temp-treated or revitaminized. As i remember, it can be a bit tricky to get it in the U.S., at least i had troubles finding it. The flour i use is special Zopf flour. It's 90% white wheat flour and 10% white spelt flour. It has a lower gluten content than bread flour, it's also suited for Bavarian style brezen or pretzels.
A handy conversion utility: