Ingredients:

• 2 c warm water
• 2/3 c nonfat dry milk powder
• 2 Tbsp dry yeast
• 1/4 c sugar
• 2 tsp salt
• 1/2 c butter
• 1 egg
• 4 1/2- 5 c all purpose flour
•  
•  Directions:
  
  
• In a Kitchenaid mixing bowl, stir in warm water and nonfat dry milk powder until it dissolves.
• Add yeast, then sugar, salt, butter, egg, and 2 cups of flour.
• Mix on low speed until ingredients are wet, then 2 minutes at medium speed.
• Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed.  (You can switch your attachment to the dough hook at this point for easier mixing.)
• Add 1/2 cup flour again, mixing on low speed until wet, then 2 minutes at medium speed.  You can add an additional 1/2 c if your dough is still too wet but I usually stop at 4 1/2 cups of flour total.
• Dough should be soft, not overly sticky, and not stiff.
• Scrape the dough off the sides of the bowl and pour about 1 tablespoon of vegetable oil around the sides of the bowl so that the bowl is coated.  
• Spray some plastic wrap with non-stick coating and place the plastic over the bowl. Allow it to rise in a warm place until the dough doubles in size and rises to the top of the bowl.
• Once the dough has risen, place your dough on a flat floured surface, then divide the dough in half.
• Roll out 1/2 the dough into a circle
• Using a pizza cutter, cut the dough into 16 even slices
• Begin to roll the slice of dough in, starting from the wide end and tuck the small point underneath
• Place rolls on parchment-lined baking sheet.  
• Repeat steps 10-13 for the 2nd half of the dough and let them rise for 1- 1 1/2 hours, until double in                          size.
   Bake at 375 F for 15-20 minutes or until golden-brown. 
   Brush with melted butter while hot.