Combine warm water and dry milk in bowl of a stand mixer. Stir until dissolved.

Add the yeast and a little of the sugar. Stir to combine.

If your yeast is not instant yeast, allow this to bloom for about 5 minutes. otherwise continue on.

Add the egg, sugar, salt and 1/3 cup butter.

Add 2 cups of the flour.

Attach dough hook to stand mixer and place bowl in place.

Start mixer on low and bring up to medium as ingredients are incorporated. Mix for 2 minutes.

Add 3 more cups of flour and mix on low until flour is incorporated.

Raise speed to medium and mix for 2 minutes.

If the dough is not coming together, gradually add remaining 1/2 cup of flour. The dough should be soft and lightly sticky.

Scrape dough off sides and form into a ball. Transfer to clean bowl coat with a little oil.

Cover with plastic or a kitchen towel and set in warm place to rise until doubled (about 1 hour).

Line a baking sheet with parchment paper or a silicone mat. Set aside.

Turn dough out onto lightly floured surface.

Divide in half. Return half to bowl.

Roll dough out to about 1/4" thick.

We need to get each unrolled roll about 2"x4". So in the picture, I trimmed the dough to 12"x6". Return trimming to bowl with other unused dough.

Cut dough into 2"x4" strips.

Melt remaining butter in microwave for 30 seconds.

Brush strips with butter

Roll each strip and transfer to prepared sheet with the tail on the bottom.

Continue this process with remaining dough.

Cover with plastic or a kitchen towel and set in warm place to rise until doubled (about 1 1/2 hour).

Preheat oven to 375.

Bake for 15-20 minutes until they are lightly browned.