1-First, in a large bowl, combine 2 cups warm water and 2/3 cup instant nonfat dry milk powder, stirring until dissolved. Add 2 tablespoons active dry yeast and a pinch of sugar to the warm mixture, then let it proof until foamy, about a few minutes, while covering the bowl with a towel. Once foamy, add 1/4 cup sugar, 2 teaspoons salt, 1/3 cup softened butter, 1 large egg, and 2 cups of flour; mix on low speed until combined, then switch to medium speed for 2 minutes.

2-Stop the mixer and add 3 more cups of flour, bringing the total to 5 cups. Mix on low until wet, then on medium speed for another 2 minutes to knead the dough. Add up to 1/2 cup more flour as needed until the dough pulls away from the sides of the bowl; it should be soft but not sticky or stiff. Lightly coat the dough with about 1 tablespoon vegetable oil in the bowl to prevent drying, cover, and let it rise in a warm place until doubled in size, about 1 hour.

3-Turn the dough onto a floured surface and shape as desired. For the traditional style, divide dough into two portions and roll each into an 11×14 inch rectangle about 1/4 inch thick, then brush with 1/4 cup melted butter. Cut dough into 2×4 inch rectangles and roll each piece with the tail touching the baking sheet. Place rolls on greased or parchment-lined pans, cover, and let rise again in a warm place until doubled, about 1 to 1 1/2 hours.

4-Finally, bake at 375°F for 15 to 20 minutes or until lightly browned, and brush warm rolls with melted salted butter before serving.