In a large bowl, combine water and milk powder. Beat until the milk dissolves.
Add yeast while this mixture is still warm and let it react for a couple minutes.
Add sugar, salt, butter, egg and 2 cups of flour. Mix on low speed until ingredients are wet, then turn to medium speed and mix for 2 minutes.
Add 3 more cups of flour.
Mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will start to stiffen.
Add ½ cup of flour and mix again until the dough is soft - not sticky or stiff. It should be pull away from the sides of the mixer.
Scrape the dough off the sides of the bowl and pour approximately one tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size.
Sprinkle a flat work space with flour and put the dough on the flour.
Roll the dough into a rectangle about ¼ inch thick and brush with melted butter.
Cut the rectangle into smaller rectangles that are 2" x 4" - a little smaller than a dollar bill.
Roll each rectangle and place on a greased baking pans.
Cover again with a kitchen towel and place them in a warm area until the rolls are double in size (approx. 1-1½ hours).
Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction.
Brush with melted butter while hot.