In a large mixing bowl, combine very warm water and instant nonfat dry milk; stir until milk dissolves.

Add dry instant yeast and let proof for a minute or two.

Incorporate sugar, salt, shortening, lightly whisked egg, and 2 cups of flour; whisk together well.

Place bowl on mixer with dough hook; add 2 more cups of flour; mix on low speed for 2-3 minutes.

Add another 1 cup of flour; mix again.

If needed, add the remaining 1/2 cup of flour; the dough should be soft, not overly sticky.

Scrape the dough off the sides of the bowl and spray non-stick spray around the bowl and on the dough to prevent drying.

Cover with plastic wrap or clean towel; let rise in a warm place until doubled in size (about 1 hour).

After rising, sprinkle flour on the counter and scrape out the dough.

Roll the dough into a large rectangle (about 20x12 inches).

Brush melted butter over the rectangle, then cut rolls measuring 2-1/2 inches by 4 inches.

Flip the rolls with the butter side on the inside and place on a greased baking pan (6 rolls on the long side by 4 on the short side).

Optional: Cover and refrigerate for up to 18 hours, then let rise for 1 hour before baking.

Let rolls rise covered with a clean towel until doubled in size (approximately 30 minutes).

Preheat the oven to 375°F.

Bake the rolls for 15-20 minutes or until browned to satisfaction.

Remove from the oven and immediately brush with melted butter.

Yields about 2 dozen rolls.