Breakfast Muffins

Directions

1. 1
   Dissolve yeast in warm water in a mixing bowl.
2. 2
   Combine milk, sugar, salt, and butter, and heat to 110 degrees.
3. 3
   Add to yeast mixture with 3 cups flour.
4. 4
   Beat for 3 minutes.
5. 5
   Add enough remaining flour to make a soft dough and turn out onto floured surface.
6. 6
   Knead for 3-5 minutes, or until smooth and elastic.
7. 7
   Place in a bowl, cover with a wet tea towel, and let rise 1 hour.
8. 8
   Punch dough down, and divide in half.
9. 9
   Let dough rest for 10 minutes.
10. 10
    On a surface generously sprinkled with cornmeal, pat or roll dough to 1/2 inch thickness.
11. 11
    Cut into circles with a floured 3-inch biscuit cutter.
12. 12
    Place circles onto ungreased baking sheet.
13. 13
    Cover with a dry tea towel and let rise 30 minutes.
14. 14
    Place risen muffins gently onto a medium-hot griddle and cook for 10 minutes on each side.
15. 15
    Cool on a wire rack.
16. 16
    Split with a fork and toast.