Line a baking sheet(s) with parchment paper.

In a shallow saucepan, heat the milk on medium heat to scalding (not boiling). You want to see tiny little bubbles around the edge of the pan but you don’t want it bubbling anywhere else in the pan.

Remove from heat and add 1/2 cup of sugar, the butter and the salt to the warm milk. Stir to melt the butter and dissolve the sugar and salt. Set aside to cool.

In a small mixing bowl, stir the yeast and 1 teaspoon of granulated sugar into the warm water. Let it stand for 5 minutes to bloom.

Put the flour in a large mixing bowl and make a well in the centre of the bowl. Add the egg, the milk mixture and the yeast mixture to the bowl. Stir until everything is moistened and you’ve got a shaggy dough.

Spray a piece of plastic wrap with cooking spray and cover the bowl with it. Place the bowl in a warm spot to rise for 1 hour. It will be doubled in size by that time.

Turn the dough out to a floured surface and divide it into two equals portions.

Roll out one portion on a lightly floured surface to approximately 10 inches by 12 inches. cut the dough into 12 x 1 inch strips. Repeat this process with the other portion of dough.

Lightly twist each strip like you would a party streamer. Starting in the middle of the bun, roll the twisted strip around itself directly onto the prepared baking sheet. When you get to the end, lightly pinch the the dough into the side of the coil. Be sure to leave at least 3-4 inches between each roll. Repeat this process until you get 2 dozen rolls.

Cover with greased plastic wrap and place in a warm, dry spot for 30 minutes to rise. The rolls will be puffed up and almost double the size.