Dissolve the active dry yeast and sugar in 1 cup of warm water, ensuring it's between 110° to 115°F for optimal growth. Allow this to sit for about 5 minutes until frothy.

Combine the frothy yeast mixture with 1/2 cup of nonfat dry milk powder and 3 cups of all-purpose flour in a large bowl. Stir until smooth and cover with a towel for 20 minutes.

After resting, incorporate 3 eggs, 1/4 cup melted butter, 1/4 cup sugar, and 1 teaspoon salt. Gradually add more flour until you have a soft, pliable dough.

Knead the dough on a floured surface for 8 to 10 minutes until smooth and elastic, or use a stand mixer with a dough hook.

Place the kneaded dough in a greased bowl, cover, and let it rise in a warm location for about 1 hour or until it doubles in size.

Gently punch down the risen dough, turn it out onto a floured surface, and divide according to desired shapes.

Transfer shaped loaves to a greased pan, cover, and let them rise again for another hour until doubled in size.

Preheat your oven to 350°F. Whisk the egg and water for the glaze, brush it on the loaves, and bake for 50 to 60 minutes until golden brown.

Remove the loaves from the oven, transfer to a wire rack, and let cool completely before slicing.