• In a small bowl, mix warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.

Make the Dough:

• In a large bowl, whisk flour and salt.
• Add the yeast mixture and softened butter. Mix until a dough forms.
• If too dry, add 1-2 tbsp water. Knead by hand or with a dough hook for 5-7 minutes until smooth and elastic.
• First Rise:

  Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours or until doubled.

Shape the Muffins:

• Punch down the dough and roll it out to ½-inch (1.25cm) thickness.
• Use a 3-inch (7.5cm) round cutter (or a glass) to cut out muffins.
• Dust a baking sheet with cornmeal and place muffins on it. Sprinkle more cornmeal on top.
• Cover and let rise for 20-30 minutes.

Cook the Muffins:

• Heat a dry skillet or griddle over low-medium heat.
• Cook muffins in batches for 5-7 minutes per side, until golden brown and cooked through.
• (Optional: Finish in a 350°F (175°C) oven for 5 minutes if needed.)
• Cool & Serve: