In a large bowl, combine the yeast, water and sugar. Let stand 5 minutes. Add butter, egg, salt, dry milk, and 2 cups flour and mix well.

Add remaining flour gradually (about 1/2 cup at a time) until a soft dough is formed.

On a lightly floured surface, knead the dough for 5-7 minutes, or until it is smooth, supple and elastic. Place dough in a large, lightly greased bowl and cover with a clean kitchen towel or greased plastic wrap. Let rise until doubled, about 1 hour.

Preheat oven to 375 degrees. Lightly grease a large, rimmed baking sheet.

Separate the dough into two portions. Roll each section out to an 12×15 inch rectangle. Brush the top with melted butter.

Using a pizza cutter or sharp knife, cut the dough lengthwise into two long rectangles. Slice the dough across into six strips, about 2 inches wide. You should end up with 12 small rectangles.

Roll each small rectangle up into a spiral and place on the prepared baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.

Cover the rolls and let them rise until doubled, about 40 minutes. Bake in the preheated oven for 12-14 minutes or until golden brown. Brush with additional butter, if desired.