1 c. warm milk (105° - 110° F)
2 tbsp. sugar
1 tbsp. active dry yeast or 1 packet active dry yeast
1 c. warm water (105° - 110° F)
¼ c. butter
5 ½ to 6 c. unbleached flour
1 tsp. salt
Place warm milk in large mixing bowl with yeast and sugar, stir lightly and let it rest 10 minutes.
Add milk and butter. Add 3 cups of the flour and beat 4 3 minutes.
Using your dough hook or a wooden spoon, add 2 cups of the flour.
If using stand mixer and dough hook, add enough flour to create a stiff smooth dough. If adding my hand, add the rest while kneading till you have a stiff smooth dough, knead for 5 minutes.
Place in lightly oiled bowl and let it rise till double, approximately 1-1 ½ hour.
Punch down and let the dough rest 10 minutes.
Roll out the dough to 1/2 –inch thickness.
Using a large circular cutter, cut your forms, brush very lightly with water and sprinkle with cornmeal on both sides.
Let them rest another 30 minutes to rise.
Heat your griddle to medium low. Place your muffins in the griddle without crowding and cook for approximately 4 minutes to one side, flip and cook another 4 minutes, check your first for doneness before setting the time you need to use to cook them through.
Let them cool.
Slice in half and toast to make the best ever egg McMuffins or sandwiches, my favourite way is butter and honey!