In a small bowl, dissolve the yeast in the 1/2 cup very warm water. Set aside and let it do it’s thing!

In your mixer bowl, add the 2 cups of hot water, sugar, salt, canola oil and bread flour. Stir together till combined. Add the yeast mixture and stir it all together.

Place the mixer bowl on the mixer with the hook attachment and add the AP flour 1 cup at a time until the dough comes together and is smooth and not too sticky. (You don’t have to use the full four cups though in my climate in Utah, I usually do – the dough should not stick to your hands, but it will feel a little tacky.)

Cover with a clean towel and and let sit in a warm place for an hour, using a spatula to scrape down the sides and flip it over to deflate the rise every ten minutes.

After an hour, turn the dough out onto a well floured surface. Divide the dough in to four equal pieces.

For each section of dough: Sprinkle a little flour on it as needed to stop it from sticking to anything. Gently roll out into a rectangle, (mine were about 10×4). Roll along the long side as if you were making cinnamon rolls. Pinch the ends closed, shape the loaves and place each loaf on your pan.

Score each loaf with a sharp knife 4-5 times, cover with a towel and let rise in a warm place for another 20-30 mins.

Preheat the oven to 375 with 1 rack placed in the bottom position and 1 rack in the middle position. Place a spare baking sheet on the bottom rack.

Brush the loaves with the egg wash and place the pan on the middle rack.

Throw 4-5 ice cubes on the spare baking sheet on the bottom rack and close the oven door immediately.

Bake at 375 for 25-30 mins or until golden brown.

Remove from the oven and brush with melted butter immediately. Cool and serve!