In a stand mixer bowl, combine 2 1/2 cups flour, yeast, sugar and salt; mix well.
In saucepan or microwave-safe bowl, heat milk, water and 3 tablespoons butter until warm (120-130°F; butter does not need to melt). Add to flour mixture.
Using dough hook attachment, beat at low speed until moistened; beat 3 minutes at medium speed. On low speed, gradually stir in enough remaining flour to make a firm dough. Knead until dough is smooth and elastic, about 5-7 minutes.Alternatively, mix ingredients (following above instructions) using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic, 6 to 8 minutes.
Place dough in greased bowl, turning to grease top. Cover; let rise for about 20 minutes.
Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8x4-inch bread pans. Cover; let rise in warm area until almost doubled, about 30 minutes.
Preheat oven to 400°F.
With a very sharp knife, make a slash across the top of each loaf and pour melted butter into each slash. Bake for 20 to 25 minutes until golden brown. Remove from pans; cool.