Place the warm water and powdered milk to the bowl of a stand mixer. Mix until the milk is dissolved.

Add in the yeast, sugar, salt, softened butter, egg and 2 cups of the flour.

Mix on low until the ingredients are wet, then turn the mixer up to medium for 2 minutes.

Add 2 more cups of flour. Turn the mixer on low until the flour is mixed in, then on medium for 2 minutes until the mixture is smooth.

If the dough is still sticky, mix in more flour, ½ cup at a time until the dough is soft, but not sticky or stiff. It is not necessary to use all of the flour.

Place the dough in a greased mixing bowl and cover it with greased plastic wrap. Allow it to rise until double in size. About 1 hour.

When the dough has doubled, remove the plastic wrap and punch down the dough to release the air.

Pour out the dough on to a floured surface and use a rolling pin to roll it into a large rectangle.

Use a pizza cutter to cut the dough into smaller rectangles, about 2 inches x 5 inches.

Roll up each roll in and place on a parchment lined baking sheet.

Cover the rolls lightly with greased plastic wrap and allow them to rise for another 20-30 minutes.

Bake the rolls at 375 degrees for 15-20 minutes or until browned on top.

Remove them from the oven and brush the tops with melted butter.

When cooled, cover with foil until ready to serve.

Honey Butter: Add the softened butter, honey, and vanilla to a stand mixer with a whisk attachment. Whip until light and fluffy.