Ingredients

The following ingredients have 16 Servings
  • 1 packet instant yeast
  • 1 cup warm water
  • 1 cup milk
  • 2 tbsp sugar
  • ¼ cup butter (melted)
  • 2 large eggs
  • 1 teaspoon salt
  • 5 cups flour

Instruction

  • Mix together warm water and yeast. Set aside until frothy, about 10 minutes.
  • Heat milk in microwave for about 1 minute. Add sugar and stir to dissolve.
  • In the mixing bowl of a stand mixer, add salt, flour, yeast mixture, milk mixture, melted butter, and eggs. Using the paddle attachment mix on medium high speed for 5 minutes or so, until a smooth dough has formed. The dough is a soft one and will be sticky, but it does not need any more flour.
  • Dust your fingers with flour to prevent the dough from sticking to them and dump dough on a very lightly floured surface. Gently form dough into a ball and place in an oiled bowl. Cover with plastic wrap and set in a warm place. Allow to rise for 1-2 hours, until doubled in size.
  • Once the dough has doubled in size, remove onto a surface that is lightly dusted with flour and cornmeal or semolina flour. Add a light dusting of flour and cornmeal on top of the dough.
  • Roll the dough to about ½ inch thickness. Using a biscuit cutter, cut into circles. The scrap dough can be very gently kneaded back together and more circles cut. Cover with a cloth and allow to rise for 30 more minutes.
  • Preheat your oiled griddle to low heat. Cook muffins for 7-10 minutes on each side, until golden brown.
  • Once removed from the heat, use a fork to poke around the center of the muffin to make it easy to split in two.
  • Allow to cool completely. Serve toasted with butter, jam, or honey and enjoy!