In a microwave safe bowl, heat the milk in the microwave until 110°F Pour in the yeast and let it sit for 10 minutes. In a separate small bowl, lightly beat the eggs and set aside.
1 cup Milk, 2 ¼ teaspoon Active dry yeast, 2 Large eggs
Instructions are for a stand mixer with a dough hook. For making by hand instructions see the recipe notes. In a large mixing bowl, mix the flour, salt, sugar, cinnamon, and ginger.
4 ¾ cups All-purpose flour, 1 teaspoon Salt, ¼ cup White granulated sugar, 1 ½ teaspoon Ground cinnamon, 1 ½ teaspoon Ground ginger
Add in the cubed butter and use a dough blender or your hands to cut knead the butter into the dough. Do this until the butter is less than a size of a pea.
10 tablespoon Unsalted butter
Then, add in the milk/ yeast, lightly beaten eggs, and molasses. Place on the mixer with the dough hook and mix on low speed until a dough starts to form. Turn to medium speed and knead for 5 minutes. The dough will be soft and tacky, but shouldn't overly stick to your fingers.
¼ cup Molasses
Preheat the oven to 200°F. Spray a large mixing bowl with baking nonstick spray. Place the dough ball in the bowl and place a kitchen towel over the bowl. Place the bowl in the oven, turn off the oven, and crack open the door. Let it rise for 1 hour.