Preparation Steps:

• In a small bowl, combine the warm water and 1 tablespoon of sugar. Sprinkle the active dry yeast on top and let it sit for about 5-10 minutes until foamy.
• In a saucepan over medium heat, combine the milk and 1/4 cup of unsalted butter. Heat until the butter is melted and the mixture is warm but not boiling. Remove from heat and let it cool slightly.
• In a large mixing bowl, combine the activated yeast mixture, the warm milk-butter mixture, 5 tablespoons of sugar, and 3/4 teaspoons of salt. Mix until well combined.
• Beat in the large egg, then gradually add the sifted all-purpose flour, one cup at a time, mixing until the dough begins to come together.
• Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic.
• Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
• Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal pieces and shape each piece into a ball.
• Spray your skillet with baking spray and arrange the dough balls in the skillet, leaving a little space between each for rising.
• Cover the skillet with a towel and let the rolls rise again for about 30 minutes, or until they have puffed up.
• Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they are golden brown on top.
• Remove the skillet from the oven and brush the tops of the rolls with the melted butter. Sprinkle with kosher salt for added flavor.
• Let the rolls cool slightly before serving. Enjoy them warm on their own or with your favorite spread!