English MuffinsHeat in a saucepan until very warm(130* F.):
1 1/2 cups milk
1/4 cup butter
In large mixer bowl, combine:
2 Tbsp. sugar
1 tsp. salt
2 1/4 tsp. dry yeast
1 1/2 cups flour
With mixer at low speed, gradually beat liquid into dry ingrdients. Increase speed and beat 2 minutes, or beat vigorously by hand. Beat in:
1 cup flour
With spoon, add:
2 cups flour, or enough to make stiff dough
Turn dough onto lightly floured surface and knead just until well mixed, about 2 minutes. Shape dough into a ball and place in greased large bowl, turning once. Cover; let rise in warm place until doubled, about 1 1/2 hours. Punch down.
Turn onto lightly floured surface; cover with bowl 15 minutes, and let dough rest. Meanwhile, place cornmeal in a pie plate. Roll dough about 3/8" thick. Cut dough into 3" circles; reroll scraps to make 18 circles in all.