Ingredients
Scale
- 1 cup warm milk (about 110°F)
- 2 tablespoons granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water
- 1/4 cup melted butter
- 5 to 6 cups all-purpose flour
- 1 teaspoon salt
- Cornmeal for dusting
Instructions
- In a small bowl, dissolve the sugar in the warm milk. Sprinkle the yeast over the top and let it sit for about 5 to 10 minutes until it becomes creamy and foamy. This ensures your yeast is alive and ready to make the dough rise.
- In a large mixing bowl, combine the yeast mixture with the warm water, melted butter, salt, and 3 cups of flour. Beat the mixture until smooth. Gradually add the remaining flour, one cup at a time, until a soft dough forms that pulls away from the sides of the bowl.
- Turn the dough onto a floured surface and knead for about 5 minutes until it is smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Punch the dough down and roll it out to about 1/2 inch thickness. Use a round cutter (about 3 inches) to cut out circles. Place the rounds on a baking sheet that has been generously dusted with cornmeal. Sprinkle more cornmeal on top of the muffins.
- Cover the shaped muffins and let them rest for another 30 minutes. This second rise is crucial for developing those famous air pockets inside the dough.
- Heat a lightly greased griddle or heavy skillet over medium-low heat. Cook the muffins for about 7 to 8 minutes per side. They should be golden brown on the outside and cooked through. If they brown too fast, lower the heat to ensure the center finishes cooking.
- Cook Time: 2 hours 5 minutes (includes rising time)
- Diet: Vegetarian