Ingredients:

  • 4 cups all-purpose flour
  • 1 ½ teaspoons active dry yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 ½ cups warm milk (110°F / 43°C)
  • 2 tablespoons unsalted butter, melted
  • Cornmeal (for dusting)
  • Additional flour, as needed

Instructions:

  1. In a small bowl, combine warm milk, sugar, and yeast. Let sit for about 5-10 minutes until foamy.
  2. In a large mixing bowl, whisk together flour and salt.
  3. Pour the yeast mixture and melted butter into the flour mixture. Stir until a shaggy dough forms.
  4. Transfer to a floured surface and knead gently for about 5-7 minutes until smooth.
  5. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for about 1 hour, or until doubled in size.
  6. Punch down the dough and roll it out to about 1-inch thick. Cut into rounds using a biscuit cutter.
  7. Dust each round with cornmeal and place on a baking sheet. Cover and let rise again for about 30 minutes.
  8. Heat a cast iron skillet or non-stick griddle over low to medium heat. Cook muffins for 7-10 minutes on each side until golden brown.
  9. Remove from heat, cool slightly, and split with a fork.