In a microwave safe bowl or measuring cup combine milk, sugar, salt and butter. Microwave on high for 30 second intervals until butter is melted and the sugar dissolves. Be sure not to heat the liquid ingredients too much or you'll risk killing the yeast. A simple test is to dip a clean finger into the liquid --it should feel slightly warm, just above body temperature.
Sprinkle the yeast across the warmed milk mix. Wait until the surface of your liquid gets foamy.
In a large bowl, add 5 cups of bread flour. Make a well in the center, then add warm water and the warmed milk mix.
Using a rubber spatula, combine the wet and dry ingredients. Once the dough forms a cohesive blob, pour it onto a floured surface and begin to knead the dough.
If the dough is too sticky (sticking to your hands) slowly add 1/4 cup of flour at a time. The dough forms a soft, slightly sticky consistency. *You can use a stand mixer fitted with a dough hook to complete the kneading, too. Start on level one, until just starting to combine then gradually increase to level four until completely mixed.
Using a tablespoon of vegetable oil, coat the sides of a large bowl and place the dough in it. Rotate the the dough ball to ensure that the oil coats all sides. Cover with a towel and allow to rise to double in size, about 30 mins.
Punch down, turn out dough onto a board and cut in half. Form the dough in to your pan shape and place into oiled or parchment paper lined bread pans. *If you are making rolls, shape them on a sheet pan.
Use 1 beaten egg white to brush the top of each loaf. Using a sharp knife, shallow slice down the middle long ways. Cover and allow to rise until just over the top of the lip of the pan (about an hour)
Bake at 375 F for 20 minutes, then turn up the oven to 400 and bake for another 5 minutes, or until the top is golden brown.
Immediately remove from pans and allow to cool on a wire rack.
Once cool, cut and serve, or place in an airtight container for up to 3 days.