Dissolve yeast in warm water. Stir in butter, sugar, dry milk, salt and flour. Knead dough until elastic and smooth, several minutes. Place in a greased bowl and cover tightly. Let rise in a warm, draft free place for one hour, or until double in bulk.
Turn dough onto a lightly floured surface. gently roll and stretch dough into a 24 inch rope. With a sharp knife, divide dough into 18 pieces. Shape pieces into balls; place in two greased 8 inch round pans.
Melt butter in a small bowl. Brush generously over rolls. Cover and let rise in a warm, draft free place for 30 to 40 minutes, or until double in bulk.
Heat oven to 375. Bake rolls for 15 minutes or until golden brown.

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