In the bowl of a stand mixer beat together the milk, melted butter, egg and sugar. Add half the flour mixture on top, and using the hook attachment, beat on medium speed for 2 minutes until a smooth batter forms. Add the remaining flour, half a cup at a time until a soft smooth dough ball forms, 4-5 more minutes. It will feel elastic but still slightly sticky.

Place dough in an oiled bowl. Cover with plastic wrap and allow the dough to rest for 15 minutes.

Scrape dough out onto a lightly floured surface. Cut into 12 even pieces. Taking one piece at a time, fold the edges into the center, pinch them closed, and then roll the ball in your hands. Place the dough seam side down on a 10-inch cast iron skillet (you don’t need to grease it if it’s seasoned). Repeat with the remaining pieces. Position the dough balls in a circular fashion. Cover the skillet with a plastic wrap and allow to rise in a warm area until the dough has doubled in size, about 60 minutes.

Preheat oven to 375°F. Place in the oven on a middle rack. Bake for 12-14 minutes until golden brown. Remove from the oven and while still hot, brush with melted butter, if desired. Allow to cool for about 10 minutes.