In a small pan on the stovetop, melt your butter. Remove from heat. To the butter, add milk and eggs. Whisk to combine.

In the bowl of your stand mixer, place all-purpose flour, kosher salt, instant yeast, and granulated sugar. Use paddle attachment to combine them.

With your mixer on low, pour in your wet ingredients and allow to combine with the dry ingredients until you have a sticky dough with no more dry flour visible.

Remove paddle attachment and replace with dough hook. Scrape the sides of the bowl and turn mixer on to medium. Knead dough for 3 minutes. Turn off mixer to check consistency.

If the dough is wrapping around the dough hook and pulling away from the sides of the bowl, with only a circle of dough attaching itself to the bottom, you're good. Keep mixing for another 5 minutes.

If most of the dough is sticking to the bottom and sides of the bowl, turn mixer on low and add 1 tablespoon of flour. Mix one minute and check again. If still sticking, add one more tablespoon of flour.

Turn mixer back onto medium and mix for 4 more minutes, or until dough is smooth and wrapping around the dough hook. When you touch the dough it will feel sticky, but it will not stick to your fingers. Some of the dough will be sticking to the bottom of the bowl, and that's okay.

Remove the dough from the mixer and shape into a ball with your hands, Place in a greased bowl and cover with plastic wrap. Place in a warm spot in your house for 1 to 2 hours, or until at least doubled in size.

Use your hand to press the air out of the dough (called degassing or punching down the dough) and place it on a very lightly floured counter. Divide into 8 even pieces, using a scale for the most accurate results.

Take a piece of dough and gather all of the edges on the top and twist them together. Roll the dough in your cupped hand, seam side down, against the surface of the counter until a ball is formed. Repeat with all of the dough pieces.

Place the dough balls in 2 rows of 4 in a 9 inch by 5 inch baking pan that has been sprayed with nonstick spray. Cover with plastic wrap and place in the refrigerator overnight.

In the morning, remove the pan of dough from the refrigerator and let come to room temperature for 30 minutes to an hour. Preheat your oven to 350°F for at least 30 minutes.

Whisk together one egg with one tablespoon of water to make an egg wash. Brush the top of your loaf lightly with the egg wash.

Bake at 350°F for 35 to 40 minutes, or until the top of your loaf is golden brown and the internal temperature is at least 190°F when using an instant read thermometer.

Let cool in the pan for 10 minutes, then tip out onto a wire rack to cool completely before slicing.