Combine yeast and warm water in a large mixing bowl and let stand for 5 minutes to activate the yeast.

Add warmed milk, melted butter, sugar, egg, and salt to the yeast mixture.

Mix the wet ingredients by hand or on low speed for 1 minute until well combined.

Gradually add the bread flour to the mixture, mixing until incorporated.

Gradually add the all-purpose flour, 1/2 cup at a time, until the dough is moist but not sticky. You may not need all of the flour.

Knead the dough for 10 minutes by hand or with a dough hook on low to medium speed until it is smooth and elastic.

Transfer the dough to an oiled bowl and turn it over once to coat with oil. This prevents the dough from drying out.

Cover the bowl loosely with plastic wrap and let it rise in a warm place (75 to 80F) until doubled in volume, about 1 to 1 1/2 hours.

Punch the dough down to release the air.

Knead briefly, and then refrigerate covered for 30 minutes. This step helps to relax the gluten and make the bread more tender.

Shape the dough into rolls, or grease an 8 1/2 x 4 1/2 inch (6 cup) loaf pan. Place the dough in the prepared pan.

Cover loosely with oiled plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Preheat oven to 375?F.

Brush the top of the rolls or loaf with milk or melted butter. This gives the crust a golden-brown color and a soft texture.

Bake until the crust is golden brown, about 40-45 minutes for a loaf or about 10-15 minutes for rolls. Let cool before slicing.