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Add yeast and 1 teaspoon of the suger to a 2 cup measuring cup. And add 1 cup of warm tap water and stir until dissolved. Wait about 15 minutes until yeast mixture becomes foamy.
In a small saucepan melt the butter and remaining sugar over low heat. Remove from heat and set aside to cool to lukewarm before proceeding.
Add 3 cups of bread flour to the mixing bowl of your KitchenAid stand mixer with bread hook attatched. Add the salt and dry milk. Turn the mixer on low (setting #1) to mix the dry ingredients. Stop mixer.
Add melted butter and sugar mixture and beaten egg. Turn mixer on low and mix until combined. Turn mixer to #2 setting and mix for 2 minutes. The dough will be quite loose and sticky. Slowly add remaining flour a quarter cup at a time until dough becomes stiffer and begins to pull away from the sides of the bowl. Dough should still be slightly sticky. Continue mixing for 5 additional minutes to knead.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes adding additional flour to keep dough from sticking to surface until smooth and elastic. Form into a ball and let rest for 5 minutes.
Pinch off a golfball size piece of dough and roll it into a 1 inch ball in the palms of your hands. Continue rolling until you have a total of 36 balls. Take three balls of dough at a time and place them side by side into each well of a muffin tin. Using a pastry brush, lightly brush the top of each roll with melted butter. Cover with a clean damp dish towel and let rise for about 30 minutes, until they have doubled in size.
Bake the dinner rolls at 350F in center of oven for 20-30 minutes until golden brown.
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