In the large bowl of an electric mixer or large liquid measuring cup, combine the warm water and the yeast, watch for 1 minute, and if it starts to dissolve and foam it is good, continue making the rolls.

Add the instant milk, and sugar to the yeast mixture while the water is still warm. Stir well.

Let the yeast proof for a couple of minutes. When foamy, continue.

Add yeast mixture to mixing bowl if not already in there, then add salt, 1/3 cup softened butter, egg and 2 cups of the all-purpose flour.

Mix on low speed with paddle attachment until ingredients are wet, then turn mixer up to a medium speed and mix for 2 minutes.

Stop the mixer and add 3 more cups of flour (for 5 cups total) and mix on low speed until the ingredients are wet, then turn mixer on medium speed for 2 minutes to knead.

Add remaining 1/2 cup of flour and mix again. At this point your dough should be soft, but not too sticky, or too stiff. It should pull away from the sides of the bowl pretty cleanly.

Let mix about 3 additional minutes.

Now, turn off mixer, scrape dough off attachment, and off sides of the bowl, toward the middle. Pour about 1 tablespoon of vegetable oil down the sides of the bowl, and turn the dough over to coat it in the oil.

Leave in bowl, cover with plastic wrap and a tea towel.

Let dough rise in a warm place until double in size (approximately one hour depending on your kitchen and how warm it is).

Once dough is risen, sprinkle a cutting board or counter with enough flour you can work with the dough easily (1/2 cup or less usually). And place the dough on the flour.

Divide dough into two portions, with the first half slightly smaller than the second half.

Roll the first piece into a rectangle about 11X14 inches and about 1/4 inch thick. Use a pizza cutter to cut the edges so it is all even, add the extra dough to the other half of the dough.

Melt the remaining butter, and brush 1/3 of it over the dough.

Then cut the rectangle of dough into 8 equal sized rectangles, which will each be slightly smaller than a dollar bill.

Roll each piece into the lion house shape (see images), and place on a parchment lined baking sheet, with the tail down, and the end of the roll touching the pan.

Repeat process, divide dough in half again, but this time, the piece you will work with is the slightly larger half.

Roll out, cut off excess dough, add to remaining portion of dough. Brush with butter. Roll out, and place on the same tray.

Do this one last time, but incorporate all the dough, so you have none left over.

You should have 24 rolls on 1 baking sheet, 3 rows of 8.

Cover with a kitchen towel so they don't dry out, and let them rise.

Place in a warm place to rise until the rolls are double in size (approx. 1 hour).

During the second rise, preheat oven to 375-degrees F

Bake after second rise in 375 F oven for 15-20 minutes or until they are lightly browned on top.

Brush with melted salted butter while hot.