Ingredients

The following ingredients have 4 Servings
  • 1 3/4 cup warm milk
  • 3 tbsp butter
  • 1 1/4 tsp salt
  • 2 tbsp granulated sugar
  • 1 large egg (lightly beaten)
  • 4- 4 1/2 cups flour
  • 2 tsp instant yeast
  • 1 tsp baking powder
  • 3 TBSP cornmeal

Instruction

  • Combine the warm milk, sugar and yeast, allowing the yeast to proof for a few minutes, until bubbly. Add remaining ingredients (EXCEPT cornmeal!) and mix thoroughly, for about 5 minutes. Do not add more flour, the dough will be very sticky.
  • Once mixed, scrape dough from bowl onto a lightly floured counter top. Fold dough over a few times, until you make a nice, smooth ball. Place in a greased bowl and allow to rise in a warm place for about 1 hour.
  • Punch down dough and lay out on a surface sprinkled with cornmeal. Roll out to desired thickness. the muffins rise somewhat, so roll them out about 1/4" thinner than what you would like the final product to be. Cut out circles with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for about 20 minutes.
  • Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with 1-2 tsp cornmeal. Place muffins in pan, on top of cornmeal. Cover and cook for 6-7 minutes on each side. I grab my book and a chair, and get comfortable, setting the timer to keep track of the muffins.
  • Remove from pan & cool on a cooling rack. Store muffins in the fridge or freezer.