Most efficient technique to prepare milk and butter for proofed yeast?
I would put the milk in a glass, and then put that glass in a large pot filled with warm water, this should help get the milk up to temp quickly with out haveing to worry about going over.  When ever I use yeast i always shoot for around 100 F. Since body temp is 98.6, just stick your finger (clean finger) in the liquid and if it feels slightly warm you should be good to go.