Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry milk.
In a mixing bowl, combine water and egg and stir to blend. Make a well in the
center of the dry ingredients. Pour water mixture into the well. Mix by hand, beating
150 strokes and frequently scraping bottom and sides of bowl. Add 1/2 of the melted
butter and beat to incorporate. Add remaining flour, about 1/3 cup at a time, beating
to incorporate each addition.
Cover bowl with plastic wrap. Set dough in a warm, draft free place such as oven
with a pan of the hottest tap water on the rack below.
Allow batter to rise until doubled in bulk, about 1 hour.
Coat cups, bottoms and sides of 12 cup muffin pan (or two small round pans) with
shortening. Punch down batter (batter will be extremely soft and sticky). Drop by
hand or spoonful into prepared muffin cups to make 12 rolls (or in pan touching
the next). Brush dough with 1/2 remaining melted butter. Let rise uncovered in a
warm draft free place until doubled in bulk, about 30 minutes.
In preheated 400 degree F oven, bake rolls on middle rack for 16-18 minutes.
Brush tops of baked rolls with remaining melted butter.
Cinnamon Butter: Beat all of the above ingredients together until smooth. Cover