1. In your mixer with whisk attachment, combine water and milk powder until milk dissolves. Add yeast, sugar, butter, egg and 2 C of flour. Mix on medium speed for 2 minutes. Switch to dough hook and add 2 more cups of flour and salt. Mix for 2 minutes then add enough of remaining flour to achieve a soft, but not overly sticky dough. It will be much softer than a bread dough.
2. Cover and allow dough to rise until double, about one hour. Turn dough onto floured surface and divide into desired number of rolls. Using your hand in a cupping shape, rolls dough into tight balls and place on a greased sheet pan (for giant rolls, five rows of three or for normal, 8 rows of five). Cover and allow rolls to rise until double in size. Bake at 375 for 15-18 minutes. Brush top of rolls with melted butter when they are finished baking.
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