In the bowl of a mixer (or large bowl), combine warm milk, yeast, and sugar. Let sit until foamy (~5 min). Add salt, softened butter, and 2 cups flour; mix until a soft dough forms. Add remaining flour as needed to form a slightly tacky dough. Knead 5 more minutes until elastic.

Shape dough into a rectangle and chill briefly. Laminate by layering softened butter in the center strip, fold dough in thirds like a letter, then roll out and repeat folds. Chill 20 min between each of three rounds.

After laminated folds and chilling, roll dough into a 9×12″ rectangle and roll up like a jelly-roll. Slice into 5–6 thick rolls.

Arrange slices seam-side down in a greased 9×5″ loaf pan. Cover and let rise until puffy but not overheated (keep dough cool).

Preheat oven while loaf rises. Brush with egg wash (egg + water) before baking to achieve a golden sheen.

Bake until golden and flaky—typically around 1 hour total process but exact time may vary. Cool in pan before slicing.