In a stand mixer bowl, combine lukewarm milk and active yeast. Let sit for about 10 minutes until frothy.

Add softened unsalted butter, fine ground salt, sugar, and a large egg to the bowl. Gradually mix in all-purpose flour on low speed.

Transfer the mixed dough into a lightly oiled bowl, cover, and let rise in a warm area for approximately 2 hours.

Gently punch down the dough and pinch off about 2 ounces of dough each. Roll them into balls and rest on cornmeal-dusted surface for 20 minutes.

Preheat a griddle to medium-low heat. Cook dough balls for 10-12 minutes on each side until golden brown.

Remove from griddle and allow to cool completely on a cooling rack before separating.