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Dissolve the yeast in ½ cup of warm water.
In a separate mixer bowl, combine the hot water, granulated sugar, table salt, oil & 3 cups of the flour. Stir.
Using the paddle attachment for the mixer, slowly fold in the proofed yeast into the flour mixture.
Add the remaining 3 cups of flour, one cup at a time, mixing well after each addition.
Once all of the flour is added, allow a resting period of 10 minutes.
Using a dough cutter, portion the dough into 3 pieces.
On a well-floured surface, roll each dough ball into approx. 9×12 rectangle.
Then roll that rectangle, starting on the long end like a jelly or cinnamon roll (the long way).
Place the dough on a parchment lined baking pan, seam side down.
Score the bread across the top 3 or 4 times.
Combine the egg with a splash of water in a small bowl & whisk well.
Brush the tops of the loaves with the egg wash.
Let dough rise uncovered for 30 minutes in a warm place.
Bake on the middle rack for 20 minutes at 375 or until golden brown. It is done when it sounds hollow when tapped with your fingernail.