Place the water in the bowl of a stand mixer, along with the yeast and 1 teaspoon of sugar. Stir to combine, then let the yeast mixture sit until foamy, about 2-3 minutes.
Add the milk, eggs, 1/2 cup sugar, salt, butter and flour to the bowl. Mix with the paddle attachment for 1 minute, or until a dough forms.
Switch to the dough hook attachment. Knead for 4-5 minutes until a smooth, soft dough forms. You may need to add more flour, 2 tablespoons at a time, until you have a dough that's not overly sticky. The dough should not stick to the sides of the bowl, but it's ok if it sticks to the bottom.
Form the dough into a ball, then transfer to a bowl that's been coated in cooking spray. Coat the top of the dough with cooking spray, then cover with plastic wrap.
Let the dough rise in a warm place until it's doubled in size, about 1 1/2 hours.
Line a 15" x 10" jelly roll pan with parchment paper, then coat the pan with cooking spray.
Roll the dough on a non stick surface into a 16" x 20" rectangle.