Homemade English Muffins

In a large bowl, combine flour and salt. In a separate small bowl, sprinkle yeast over warm water; let stand until bubbly, about 10 minutes.

Pour the yeast mixture, warm milk, and melted butter into the bowl of dry ingredients. Mix with a rubber spatula or wooden spoon until a soft, slightly sticky dough comes together. Add a bit more flour if the dough is too sticky.

Form the dough into a ball and place in a greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 hour.

Punch down dough, then transfer it to a lightly floured surface. Roll to 1/2-inch thickness, then use a 3-inch biscuit cutter to cut into 8 rounds. Transfer them to a baking sheet sprinkled with cornmeal. Re-roll scraps, if any, and make more muffins.

Dust the tops with cornmeal, cover with a clean kitchen towel, and allow them to rise for 30-45 minutes.

Heat a greased griddle or large nonstick frying pan over medium-low heat. Using a spatula, carefully transfer muffins to the cooking surface, one at a time, leaving about 2 inches between each. Work in batches, as needed, to cook them all.

Cook muffins for 4-6 minutes per side until lightly browned. Remove them to a plate to cool slightly, then split and toast as desired. Store wrapped for 4-5 days at room temperature, or freeze for up to 8 weeks.