In a standing mixer combine 3 tablespoon lukewarm water and yeast . let it sit until dissolve for about 5 minutes. Mix for about a minute by hand or using the mixer
Meanwhile in a microwave safe medium bowl, combine milk, with the butter pieces, sugar , salt and microwave for about a minute. Stir until everything is melted. Lightly whisk in the honey and egg to the butter mixture ( if the mixture is too hot let it cool to a warm mixture to prevent eggs from curding
Dump everything into the yeast mixture .
Mix for 2 minutes at medium speed. Add 2 cups of bread flour and mix . Add about 1 1/2 cups of flour continue mixing dough and stopp when the dough doesn’t stick to the sides or bottom of the bowl when kneading.
Add in enough additional flour (if needed) to make a soft dough.
Turn dough on lightly floured surface and knead for 8 to 12 minutes or more if you want an airy bread. Place dough in a greased bowl, turning once to coat. Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled.
Punch the dough down, knead briefly , refrigerate and covered for 30 minutes. At this point the dough maybe shaped into a grease loaf pan , and place seam side down in the pan or divide dough into 12 equal pieces. Shape into balls. Place in greased 12 -inch round pan and bake . You may refrigerate before baking for up to 24 hours
preheat the oven to 350 F . Brush the top of the loaf with melted butter or milk. Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped , 20 to 25 minutes.
Remove from the the baking pan and let it cool . I like to eat mine when it is still warm.