Hi Owen, a simple enriched dough that has a little milk, an egg and a little butter and sugar will likely call for room temperature ingredients, so I don't think you need to account for the temperature of those ingredients. However, Brioche recipes are often a littledifferent, because the butter, eggs and milk are often required to be cool, in order to adjust for the longer mixing time required. In this case the DDT is already anticipated by the recipe, and so I would follow along with the recipe as written, and be sure to add the yeast in with the flour rather than directly into the cool ingredients, because even instant yeast can sometimes have a hard time dissolving properly when added directly to a  cool liquid (lower than 70°F).  

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