Warm the milk in a small saucepan until just warm to the touch, about 110°F. Stir in the yeast and a teaspoon of sugar; let it sit for 5-10 minutes until foamy.

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

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

Place the kneaded dough in a greased bowl, cover, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.

Gently punch down the dough, roll it into a large rectangle (approximately 12x16 inches).

Spread softened butter evenly over the surface, sprinkle granulated sugar liberally, and customize with flavorings if desired.

Starting from one long edge, tightly roll the dough into a log, then slice into 1 to 1.5 inch thick pieces.

Arrange the snails in a greased baking dish, cover lightly, and let rise for 30-45 minutes until puffy.

Preheat oven to 350°F while the snails complete their second rise. Bake for 20-25 minutes until golden brown.

Remove from oven and let rest in the pan for about 10 minutes before serving.