Grease three 8.5" x 4.5" bread pans with butter.
In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Mix well, then let sit for 5-10 minutes, or until the yeast is frothy and bubbly.
Once the yeast has proofed, add the oil, salt, eggs and half of the flour into the yeast mixture and mix on low using the dough hook until combined.
Continue adding one cup of flour at a time, then mixing on low speed, until the dough pulls away from the sides and looks smooth. Once all of your flour is added, knead on medium speed for about 3 minutes. It should look smooth and elastic.
Cover with plastic wrap and let rise in a warm place until doubled, about 30-45 minutes.
Once your dough has doubled, divide into 3 even pieces. Sprinkle flour on your counter, then very gently roll each loaf into a roughly 8"x12" rectangle using a rolling pin (the shorter side of the rectangle should be about the length of your baking pans).
Starting at the shorter end, roll each rectangle up tightly, then pinch the end to seal the seam. Tuck each of the ends under, then place seam-side down into your greased bread pans.
Whisk together the egg and water and brush a thin, even layer over the tops of each loaf of dough using a pastry brush. Let rise again until doubled in size, about 30-45 minutes.
Preheat your oven to 350 degrees F. Once your loaves have doubled in size, bake all three at the same time for 28-30 minutes, or until golden brown (an instant-read thermometer should read 195 degrees F when inserted into the center of your loaves).
When the bread is done, remove from the oven and brush melted butter over the top of each loaf. Let cool for about 10-15 minutes, then remove from the baking pans and let cool completely on a wire rack before slicing. Enjoy!