Classic English Muffins

In the large bowl of a stand mixer fitted with the dough hook, whisk flour, sugar, and salt. In a small bowl or measuring cup, whisk milk and yeast. Add milk mixture, egg, and butter to dry ingredients. Mix on medium-high speed until dough forms a ball and is shiny and elastic, about 15 minutes (dough will still be slightly sticky).

Grease a large bowl with cooking spray and scrape dough into bowl. Cover and refrigerate at least 8 hours and up to 12.

Let dough sit at room temperature for 1 hour.

Sprinkle a thin layer of cornmeal on 2 parchment-lined baking sheets. On a lightly floured work surface, divide dough into 15 pieces. Pinch seams together. Using a cupped hand, roll each piece on surface to create a smooth ball. Arrange on prepared sheets. Sprinkle each ball with a little cornmeal. Loosely cover and let sit at room temperature for 45 minutes.

Meanwhile, arrange a rack in center of oven; preheat to 350°. Heat a medium skillet, preferably cast-iron, over low heat. Lightly press down on each ball down and flatten to 1" thick.

Working 3 to 4 at a time, cook muffins, undisturbed, until bottom is golden, about 7 minutes. Flip and press down on dough again. Cook, undisturbed, until bottom is golden, 5 to 7 minutes more. Transfer muffins to a large baking sheet.

Bake muffins until flaky, golden brown, and cooked through, about 10 minutes.