In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5-10 minutes until bubbly and foamy.

Whisk in the remaining sugar, the melted butter, and the egg until smooth.

Add 3 cups of flour and the salt. Mix with a sturdy spatula until a shaggy dough forms.

Knead the dough (using a stand mixer dough hook or by hand on a floured surface) for 5-8 minutes until smooth and elastic. Add the remaining 1/4 cup flour only if the dough is too sticky to handle.

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

Punch the dough down and divide it into 8 equal pieces. Roll each piece into a tight, smooth ball.

Lightly butter a cast iron skillet. Arrange the dough balls in the pan. Cover and let rise for another 30-45 minutes until puffy.

Preheat oven to 375°F (190°C). Bake the rolls for 20-25 minutes until deep golden brown on top.

While baking, whisk together the remaining 3 tablespoons of melted butter, minced thyme, and garlic powder.

Remove the skillet from the oven and immediately brush the hot rolls generously with the herb butter. Let cool slightly before serving.