Place 2 C flour in a large mixing bowl. Add yeast, salt sugar and dry milk. Set aside. In a mixing bowl, combine water, egg and stir to blend.
Make a well in the center of he dry ingredients. Pour water mixture into the well. Mix by hand beating 150 stroked and frequently scraping bottom and sides of bowl.
Add 1/2 of the melted butter and beat to incorporate. Add remaining flour about 1/3 C at a time, beating to incorporate each addition.
Cover bowl with plastic wrap. Set dough in a warm, draft free place such as top of oven with a pan of the hottest tap water in the rack below.
Allow batter to rise until doubled in bulk, about one hour.
Coat cups, bottoms and sides of 12 muffin pan ( or two small round pans) with shortening. Punch down batter ( batter will be extremely soft and sticky)
Drop by hand or spoonful into prepared muffin cups to make 12 rolls (or in pan touching the next)
Brush dough with 1/2 remaining melted butter.
Let rise uncovered in a warm draft free place until doubled in bulk, about 30 minutes. In a pre-heated 400 degree oven, bake rolls on middle rack for 16-18 minutes.
Serve with cinnamon butter.