Warm the milk in a small saucepan, mix in the yeast and a teaspoon of sugar. Let it sit for 5-10 minutes until frothy.

In a large mixing bowl, combine the foamy yeast mixture with melted butter, remaining sugar, egg, and salt. Gradually add flour until a soft dough forms.

Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a towel, and let it rise for 1-1.5 hours.

After rising, punch the dough down and roll it into a rectangle about ¼ inch thick.

Spread softened butter over the rectangle and sprinkle granulated sugar evenly over it.

Starting from one long side, roll the dough into a tight log and cut into 1-inch thick slices.

Arrange sliced rolls in a greased baking dish, cover, and let them rise for another 30-45 minutes.

Preheat oven to 350°F (175°C), bake the rolls for 20-25 minutes until golden brown.

Allow the Sugar Snails to rest in the pan for 10 minutes before serving.