If your milk doesn’t foam and your yeast is fresh, it might be because the milk isn’t ultra-pasteurized — discard and start over, but this time, heat the milk to just under boiling to scald it, then cool it down to lukewarm and proceed. Supposedly this denatures any proteins that might be inhibiting the yeast.
If not measuring the flour by weight, be sure to fluff it before scooping to get the most accurate measurement. I generally spoon the flour into a cup and then level.
If letting the dough rise overnight, take care not to seal the bowl completely airtight, which can sometimes result in a build-up of gas and an alcohol-like smell. I generally wrap it lightly in plastic wrap and then again with a tea towel.