Combine milk and sugar in a stand mixer with a hook attachment. Add yeast and allow to sit, 10 minutes. Add salt, butter, egg, and garlic, and mix together. Add flour ½ cup at a time.
Knead on medium speed, 5-7 minutes. Dough should pull away from the bowl. Transfer to a lightly greased bowl and cover with plastic wrap and a damp towel. Let rise, 1 hour.
Whip Boursin cheese, butter, and salt together. Punch the dough down. Transfer to a floured work surface. Roll out to a ¼-inch thick rectangle. Spread the cheese mixture evenly over the dough and sprinkle with parmesan.
Roll lengthwise and cut into 1-inch pieces. Place in a well-greased, 7 inch skillet. Cover with plastic wrap and a damp towel and place in a warm place for 1 hour.
Preheat oven to 350 degrees F. Brush tops with melted butter and sprinkle with parmesan. Bake swirls for 30-35 minutes or until golden brown. Brush again with melted butter, top with parsley, and sprinkle with salt.
This cast iron skillet marks the year 1863, when Joseph Lodge left his Pennsylvania home in search of work, where he soon began training as a machinist.
Just as this skillet celebrates the beginning of our journey, it's the perfect vessel to use as you welcome each new day with a hearty breakfast.
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