Ingredients
- 3 cups all-purpose flour
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 cup warm water (110°F / 43°C)
- ½ cup milk (warm)
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons butter, melted
- Cornmeal, for dusting (optional)
Instructions
- Activate Yeast:
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5–10 minutes until frothy. - Make the Dough:
In a large mixing bowl, combine the flour and salt. Add the yeast mixture, warm milk, and melted butter. Stir until a soft dough forms. - Knead:
Turn the dough out onto a lightly floured surface and knead for about 5–7 minutes until smooth and elastic. - First Rise:
Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for about 1–1½ hours, or until doubled in size. - Shape Muffins:
Punch down the dough and roll it out to about ½ inch thickness. Use a round cutter (about 3 inches) to cut out circles. Place the rounds on a baking sheet dusted with cornmeal (optional). Sprinkle a little more cornmeal on top if you like. - Second Rise:
Cover the muffins with a clean towel and let them rest for about 30 minutes until slightly puffy. - Cook:
Heat a dry griddle or heavy-bottomed skillet over medium-low heat. Cook the muffins for about 6–7 minutes per side, until golden brown and cooked through. Adjust heat as needed to avoid burning. - Cool:
Let the muffins cool on a wire rack. Split with a fork for the signature nooks and crannies. Toast and enjoy with butter, jam, or as part of a breakfast sandwich!
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