Instructions
Mix flour, sugar, salt, and yeast together in a big bowl.
Beat the milk and butter using a mixer for 5 minutes or until the dough comes together.
Then place the dough into a well-greased bowl and cover with a kitchen towel.
Place your dough in a warm area for 2 hours.
When the dough is ready and has doubled in size, roll it on a lightly floured surface to about ½ inch thick.
Cut the muffins with a cookie cutter or a round glass.
Then sprinkle the cornmeal on waxed paper and place the dough rounds on top.
Sprinkle cornmeal on the tops, cover, and allow it to rise for 30 minutes.
Heat a greased skillet over medium heat.
Cook your muffins on the hot skillet until lightly browned, about 5 to 7 minutes per side, until they get golden brown.
Take out the muffins from the skillet and allow them to cool fully before splitting and toasting.
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