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1
Place 2 cups flour in a large mixing bowl.
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2
Add yeast, salt, sugar and dry milk.
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3
Set aside.
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4
In a mixing bowl, combine water and egg and stir to blend.
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5
Make a well in the center of the dry ingredients.
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6
Pour water mixture into well.
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7
Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.
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8
Add 1/2 the melted butter and beat to incorporate.
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9
Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition.
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10
Cover bowl with plastic wrap.
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11
Set dough in a warm, draft-free place such as oven with pan of hottest tap water on rack below.
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12
Allow batter to rise until doubled in bulk, about 1 hour.
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13
Coat cups, bottoms and sides of a 12-cup muffin pan (or two small round pans) with butter-flavored vegetable shortening.
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14
Punch down batter (batter will be extremely soft and sticky).
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15
Drop by hand or spoonful into prepared muffin pan cups to make 12 rolls (if in pan, each roll touching the next).
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16
Brush dough with 1/2 remaining melted butter.
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17
Let rise, uncovered, in warm, draft-free place until almost doubled in bulk, about 30 minutes.
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18
In preheated 400-degree oven, bake rolls on middle rack 16-18 minutes.
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19
Brush tops of cooked rolls with remaining melted butter.
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20
Serve immediately.
