1 Tablespoon Dry Active Yeast or 2 packets 2 cups Milk  ¼ cups Unsalted Butter  2 Tablespoons Sugar 5 ¼ cup all-purpose flour  1 teaspoon Salt  2 Tablespoons Cornmeal

In a large mixing bowl or the bowl of your stand mixer, add the yeast.

In a medium saucepan add the milk, butter, and sugar. Place over medium heat until the milk reaches between 100-110 F. 

Pour the milk mixture over the yeast and allow it to sit for 3-5 minutes (or until you see bubbles starting to form). 

Add in 2 cups of flour, plus the salt. Stir using a whisk to combine or if you’re using a stand mixer, connect the dough hook and stir in the 2 cups of flour until well combined. 

Using a wooden spoon, or spatula, slowly add more flour about ¼ cup at a time. If you’re using a stand mixer continue this process until your dough is not sticking to the edge of the bowl.

If you’re making the dough by hand, mix in as much of the flour as you can with your wooden spoon. Then, transfer the dough onto a lightly floured surface and knead in as much of the rest of the flour as you can. 

Grease the mixing bowl with a small amount of oil. Place the dough in the mixing bowl and allow it to rise for about 2 hours or until it has doubled in size.

On a small plate, add the corn meal and set aside. Once your dough has doubled in size, punch down the dough with your hand and roll out the dough so it’s 1 inch thick. Using a large biscuit cutter (3”) cut out disks.

Continue this process until you shape all of the dough into disks.

Dip the disks separately into the cornmeal, giving them a very light dusting. Set on a plate, counter, or baking sheet and cover.

To bake the English muffins, you’ll use either a large non-stick skillet on your cooktop/stovetop or an electric non-stick skillet. Set the electric skillet to 300 degrees Fahrenheit or set your stovetop to low heat.

Cook them for 20 minutes, flipping them every 5 minutes until they turn golden brown.

Once they are finished baking, place them on a cooling rack and allow them to cool for 5 minutes before serving.