Lightly grease an 8" round cake pan and set aside.

In mixing bowl, mix together the flour, yeast, and salt on medium speed with a dough hook just until well combined. Add the melted butter and warm water and mix on medium speed until it forms a ball of dough. Knead for another 4-5 minutes by hand or for 4 minutes on medium speed.

Transfer the dough to a lightly greased bowl and cover with plastic wrap. Place it in a warm area for one hour or until doubled in size.

Place the dough on a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a ball and place 4 in the center and the rest on the outer circle of the pan. Cover with plastic wrap and place it in a warm area for 30 minutes until doubled in size.

Preheat the oven to 425F. Glaze the loaf with a bit of milk then bake for 25 minutes or until golden brown. Allow it to cool in the pan then remove it from the tin.

In a mixing bowl with a dough attachment, mix together the flour salt, and yeast on medium speed just until combined. Add the butter and warm water and mix on medium speed until it forms into a ball of dough. Knead for another 4-5 minutes by hand on a lightly flour surface or for another 4 minutes on medium speed on the mixer.

Transfer the dough to a lightly oiled bowl and cover with plastic wrap and place it a warm area for 1 hour or until doubled in size.

Place the dough on a lightly floured surface. Cut off 1/4 of the dough and roll it into a ball. Roll the larger piece of dough into a ball and place it on a baking sheet. Place the small ball of dough on top. Lightly flour the handle of a wooden spoon and push the handle into the center of both balls until it hits the baking sheet. Cover the loaf with plastic wrap and place it into a warm area for 40 minutes or until it doubles in size.

Preheat the oven to 425F. Brush the loaf with the lightly beaten egg and bake for 25 minutes or until golden brown.