Measure 5 cups of flour into a medium bowl then add the powdered milk, sugar, yeast and salt. Place the 6th cup of flour in a small bowl and set aside. Cut the butter into small pieces and stir into the dry ingredients.
Pour the warm water into the mixture and beat to blend well. Stir in the only enough of the remaining flour to form a shaggy mass.
Turn the dough out onto a lightly floured surface. Knead the dough for about 8 to 10 minutes. The dough should become soft and elastic and not stick to your hands.
Allow the dough to rise in a lightly greased bowl, covered with plastic wrap, until it has doubled in size, about 1 hour.
Turn the dough out onto a lightly floured surface. Gently de-gas the dough and divide into 24 pieces. Form into the desired shapes and space them sides just touching in a 9" spring form pan or 2 greased 8" round pans.
Brush the tops with melted butter or egg wash and bake the rolls until the crust is golden brown about 25-30 minutes, or until golden brown and sound hollow to a tap. Remove from the pan and cool on a wire rack.
For individual round dinner rolls divide the dough into 24 pieces. Round the rolls and space them evenly on a parchment-lined baking sheet. Bake 15-20 minutes.
This recipe works very well for individual rolls as well as pull-aparts. Baking time will vary depending on pan size and number of rolls.
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