Ingredients

The following ingredients have 4 Servings
  • 3 to 4 cups all-purpose flour (divided)
  • 2 tablespoons sugar
  • 2 1/4 teaspoons instant yeast
  • 3/4 teaspoon salt
  • 3 tablespoons softened butter
  • 1 ¼ cup warm milk
  • 1 egg (beaten)
  • Cornmeal

Instruction

  • Combine 2 cups flour, sugar, yeast, and salt. Add softened butter and pour in milk, stirring to mix. Stir in the beaten egg.
  • Stir in remaining flour, a little at a time, until you have a soft but sticky dough.
  • Shape into a rough ball, cover, and let rise in a warm place for 1 hour.
  • Once risen, line a baking sheet with parchment paper and spread an even layer of cornmeal on top. Set aside.
  • Divide dough into 12 pieces. Pull the ends to the bottom and pinch together to form a ball, then roll on the counter or between your hands to even out. Place on the prepared baking sheet and cover with a kitchen towel. Let rest about 10 minutes.
  • Meanwhile, heat a large skillet or griddle over low to medium-low heat (around 300°F).
  • Working in batches, place the muffins on the pan and bake for 8-10 minutes per side. If bottoms are browning too quickly, reduce the heat.
  • Let muffins cool completely on a wire rack before splitting open and toasting. Store in an airtight container.