Here are the ingredients:
1/2 C. warm water 110-115 degrees
5 t. instant dry yeast
1 t. sugar
1 1/2 C. warm whole milk 110 degrees
6 T. melted and cooled butter
2 T. honey
4 egg yolks
6 C. all purpose flour
1 T. kosher salt
1 lightly beaten egg white
Place the water in the bowl of a stand mixer fitted with a dough hook. Check the temperature of the water after it is added to the bowl as the cold bowl will reduce the water temperature and you may need to reheat the water so it is right at 110 degrees F. Add the yeast and the sugar and stir and allow to sit and dissolve for about 5 minutes.
Dump the dough onto a floured surface and knead by hand a minute or two. Dough will be smooth and elastic. Butter a large bowl and turn the dough into it turning the dough to coat it well with the soft butter. Cover with a damp towel and allow to rise until doubled in volume, about an hour.
Grease 2 bread pans with butter. I used 4" x12" pans but you may use 5" x 9" s. Divide the dough in half and roll each half into a loaf shape and place each piece into a prepared pan. Cover with a clean damp towel and allow to rise until doubled about 1 hour. Half way through the rise time preheat the oven to 350 degrees F.
When the dough is ready brush the tops with egg white you have slightly beaten and bake the loaves for 40-45 minutes. They should sound hollow when tapped. Turn them out of the pans and onto a cooling rack. Cool completely on wire rack before slicing.