English Muffin

In a small bowl, dissolve the yeast in warm water. Let it sit for 5 minutes until frothy. If using instant yeast, this step can be skipped.

In a large mixing bowl, combine the flour, sugar, and salt. Mix well.

Add the yeast mixture, warm milk, and melted butter to the dry ingredients. Stir until the dough comes together.

Transfer the dough to a lightly floured surface and knead for 8–10 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook attachment for about 5–6 minutes on medium speed.

Shape the dough into a ball and place it in a greased bowl. Cover with a damp towel or plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.

Once the dough has risen, punch it down to release air. Turn it out onto a lightly floured surface.

Roll the dough to about ½-inch thickness. Use a 3-inch round cutter or the rim of a glass to cut out circles. Re-roll the scraps to make additional muffins.

Sprinkle a baking sheet with cornmeal and place the dough rounds on top. Lightly sprinkle more cornmeal over the tops. Cover loosely with a towel and let rise for another 30 minutes.

Heat a griddle or large skillet over low to medium-low heat and grease lightly with butter or oil.

Place the dough rounds on the griddle and cook for 6–7 minutes on each side, or until golden brown. Adjust the heat to ensure the muffins cook through without burning.

Transfer the cooked muffins to a wire rack to cool.

Split the muffins with a fork to reveal their nooks and crannies. Toast and serve with butter, jam, or your favorite toppings.