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Whisk 3 tbsp flour and water in small bowl to eliminate lumps. Microwave for 40 to 80 seconds, stopping to whisk about every 20 seconds or so, until mixture thickens into smooth pudding-like consistency.
Whisk milk, egg, and microwaved flour paste in small bowl until smooth. Combine in bigger bowl with flour and yeast until well mixed. Cover bowl and leave for 15 minutes.
Add sugar and salt to dough and mix in well. Add butter gradually and keep mixing until dough is smooth and elastic, about 5-10 minutes.
Transfer to board and shape into small round ball, cover and let rise for 1 ½ to 2 hours, until double in size.
Prepare greased loaf pans.
Cut dough into two pieces. Flatten first piece into roughly 24 x 4 inch rectangle. Roll strip into snug cylinder, pinching any seams, and place seam side down with spiral end sideways to long edge of loaf pan. Repeat with second dough piece and to same loaf pan beside first piece.
Cover loaf pan with loose plastic and let rise until dough is above edge of pan, about 30-60 minutes.
Bake in 375 degree oven for about 30 minutes until nicely browned. Let cool in pan for 15 minutes, then transfer to rack. Brush top and sides with melted butter.