In a large mixing bowl, combine 3 cups of bread flour, 1/4 cup of sugar, 1 packet of yeast, and a pinch of salt. Gradually mix in 1 cup of warmed milk and 1 beaten egg until a sticky dough forms. Transfer the dough to a floured surface and knead for about 8–10 minutes until it's smooth and elastic. Form it into a ball and place it in a lightly greased bowl, covering it with a damp cloth.

Allow the dough to rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.

While the dough rises, prepare the cookie topping by creaming together 1/4 cup of softened butter and 1/4 cup of sugar until light and fluffy. Gradually add 1 cup of flour and 1 teaspoon of baking powder, mixing until the dough comes together. Wrap the cookie dough in plastic wrap and place it in the refrigerator to chill for at least 30 minutes.

After the first rise, punch down the dough to release the air. Divide it into 8 equal pieces and roll each into a smooth ball. Flatten each ball slightly with your palm to create a base for the cookie dough. Retrieve the chilled cookie dough from the refrigerator, scoop small portions, and flatten them into disks to cover the tops of the bread balls.

Place the shaped Melon Pan on a lined baking tray, cover with a clean kitchen towel, and let rise again for about 30 minutes.

Preheat your oven to 350°F (175°C). Bake the Melon Pan for 15-20 minutes until the tops are golden brown.