Texas Roadhouse Rolls and Butter

I actually think Logan's rolls are better, but just I don't lose this recipe, I'm saving it here.

3 cups Flour
2 packages (1/4-ounce size) Active Dry Yeast
1 teaspoon Salt
2 tablespoons Sugar
1/4 cup Nonfat Dry Milk
1 1/4 cup Warm Water (105-115°F)
1 large Egg slightly beaten
8 tablespoons Butter melted
2 tablespoons Butter-Flavored Vegetable Shortening

Place 2 cup flour in a large mixing bowl.
Add yeast, salt, sugar and dry milk. Set aside.
In a mixing bowl, combine water and egg and stir to blend.
Make a well in the center of the dry ingredients.
Pour water mixture into the well.
Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.
Add 1/2 of the melted butter and beat to incorporate.
Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition.
Cover bowl with plastic wrap. Set dough in a warm, draft free place such as oven with a pan of the hottest tap water on the rack below. Allow batter to rise until doubled in bulk, about 1 hour.
Coat cups, bottoms and sides of muffin pan (or two small round pans) with shortening.
Punch down batter (batter will be extremely soft and sticky).
Drop by hand or spoonful into prepared muffin cups (or in pan, each touching the next).
Brush dough with 1/2 remaining melted butter.
Let rise uncovered in a warm draft free place until doubled in bulk, about 30 minutes.
Bake rolls on middle rack in preheated 400°F oven, for 16 - 18 minutes.
Brush tops of baked rolls with remaining melted butter.

Texas Roadhouse Cinnamon Butter

8 tablespoons Butter
2 ounces granulated Sugar
2 ounces Brown Sugar
4 teaspoons Cinnamon
Beat all of the above ingredients together until smooth. Cover and refrigerate until ready to use.