English Muffins

Directions

1. 1
   Add butter, salt and sugar to milk.
2. 2
   Cool to lukewarm. Soften yeast in water.
3. 3
   Add yeast, egg and 2 cups flour to cooled milk.
4. 4
   Stir to blend well, then knead in remaining flour until firm and elastic.
5. 5
   Let rise until doubled in bulk, about 1 hour. Roll into 4-inch circles.
6. 6
   Leave on board.
7. 7
   Cover; let rise until doubled in bulk, about 1 hour.
8. 8
   When light, sprinkle with corn meal, if desired.
9. 9
   Bake slowly on hot ungreased heavy griddle or frying pan for 7 minutes on each side.
10. 10
    Brown slowly.
11. 11
    Makes 12 muffins.