*1 cup milk
*2 tablespoons white sugar
*2 1/2 teaspoons active dry yeast
*1 cup warm water
*1/3 cup butter, melted
*4-5 cups all-purpose flour
*1 1/4 teaspoons salt
~In a small saucepan, warm the milk until it bubbles.
~Remove from heat.
~Mix in sugar, stirring until the sugar dissolves.
~In a small bowl, dissolve yeast in warm water.
~Let sit to proof, about 10 minutes.
~In a large bowl, combine milk, yeast mixture, butter, and 3 cups flour.
~Beat until smooth.
~Add salt 1-2 cups flour, just enough to make a soft dough.
~Knead, until elastic.
~Place dough, in a greased bowl, cover and let rise, until double in size (about 1 hour).
~Punch down dough.
~Roll out to about 1/2 inch thick.
~Cut out with a round floured biscuit cutter, or glass.
~Sprinkle waxed paper lightly with cornmeal.
~Lightly sprinkle corn meal over tops of muffins.
~Let dough rise (about 30 minutes).
~Heat a greased griddle.
~Cook muffins over low to medium-low heat, for about 10-14 minutes on each side, or until golden brown.
~Allow to cool and store in plastic zip-loc bags.
~When ready to use, split, toast and top with favorite topping.
*Rather than grilling them, you can bake in oven 350 degrees for 8 minutes, flip and bake for 8 minutes more.
`When I lay the dough on the waxed paper, I cut the wax paper into squares. When it is time to cook them, I just pick up the dough by the wax paper, and flip it onto the griddle. It's less likely to deflate while trying to pick it up this way.