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Add the flour, sugar and salt to the bowl of a stand mixer fitted with a dough hook attachment. Add in the eggs, milk and yeast, then knead on a low speed for 5 minutes, then on a medium speed for 10 minutes. Scrape the sides every couple of minutes.
Slowly add in the butter, a piece at a time and again scrape down the bowl as needed, then continue kneading for 7-8 minutes or until shiny and glossy.
Lift the dough onto a lightly floured work surface and shape into a rough ball. Add it to a lightly oiled bowl and proof for 2 hours.
After 2 hours, knock the dough back, shape it into a rough ball again, then add it back into a lightly oiled bowl and refrigerate overnight.
The next day, split the dough into 65g balls. Lift them into a tin (8 per tin - it will make 2 loaves), egg wash and proof for another 1.5 hours.
Once proofed, egg wash the dough again and bake them in a preheated oven, non fan assisted at 200C for 15 minutes then at 185C for another 20-30 minutes or until golden. Allow to cool to room temperature if you can wait, or serve warm with lashings of butter!