In a large mixing bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.

Add melted butter, egg, and salt to the yeast mixture. Stir to combine thoroughly.

Gradually add flour, one cup at a time, mixing until a soft dough forms. Knead for 6-8 minutes until smooth and elastic.

Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours until doubled in size.

While dough rises, prepare the garlic herb butter by mixing softened butter, minced garlic, chopped parsley, basil, salt, pepper, and olive oil until well combined.

Once dough has risen, punch it down and roll out on a floured surface into a large rectangle, approximately 12x16 inches.

Spread the garlic herb butter mixture evenly over the entire surface of the dough, reaching all edges.

Cut the dough lengthwise into 6 equal strips using a sharp knife or pizza cutter.

Stack the strips on top of each other, then cut the stack into 6 equal squares.

Grease a 9x5-inch loaf pan. Place the stacked squares into the pan, cut side up, arranging them side by side.

Cover the pan and let rise for another 30-45 minutes until puffy.

Preheat oven to 350°F (175°C). Bake for 30-35 minutes until golden brown on top and cooked through.

Remove from oven and brush with additional melted herb butter if desired. Let cool for 10 minutes before serving.