English Muffins

Ingredients:

2 1/4 cups flour
1 1/2 tsp. sugar
1/4 tsp. salt
1 1/4 tsp. instant yeast
1 tbsp. butter, at room temperature
3/4-1 cup milk, at room temperature
Cornmeal, for sprinkling

Directions:

In the bowl, combine the flour, sugar, salt and yeast. Mix in the butter and 3/4 cup of milk. Add just enough of the remaining milk to form a dough and incorporate the dry ingredients.
Switch to the dough hook and knead on low speed, about 7-8 minutes.
Transfer the dough to a lightly oiled bowl and roll to coat.
Cover the bowl with plastic wrap and let rise for about an hour.

Divide the dough into 6 equal pieces and shape into balls.
in a baking sheet coat lightly with oil. Sprinkle with cornmeal.
Move the dough balls to the baking sheet.
Cover the pan with plastic wrap and allow to rise another hour.

Preheat the oven to 350 degrees F. Heat a skillet on medium heat on the stove top.

Brush the skillet lightly with oil and gently transfer the dough balls to the skillet a few at a time. Allow them to cook for 5-8 minutes or until the bottoms are lightly browned. Carefully flip and cook the other side for 5-8 minutes more. They should flatten as they cook.

Remove the muffins from the skillet and transfer them to a baking sheet. Bake in the preheated oven for 30 minutes.
Transfer the baked muffins to a cooling rack and let cool at least 30 minutes before slicing or serving.