- 1 cup milk
- 2 Tbl sugar + 1 pinch
- 1 packet yeast
- 1 cup water, about 110 degrees
- 2 Tbl melted butter (substitute with vegetable oil)
- 4 to 6 cups bread flour
- 2 tsp salt
- corn meal for dusting, about 1/4 cup
- cooking spray
Add remaining 1 teaspoon salt and 1 tablespoon sugar and mix well. Add flour until a moderately sticky dough is formed. Knead dough at least 5 minutes, using minimal flour so that it doesn't stick too badly, but is still tacky to the touch. Place dough in a greased bowl, cover with plastic wrap and let rise until doubled in volume, about 1 to 1.5 hours.
Dust two baking sheets lightly with cornmeal and set aside. Roll dough out to about 1-1.5" thick lightly and cut into peices for muffins, about 2 inch squares (makes about 24 muffins). Place on dusted baking sheets and top muffins with a sprinkle of cornmeal. Let rise for 30 minutes.
Heat a non-stick pan over medium heat. One batch at a time, spray hot pan lightly with cooking spray and add muffins. Flip when golden brown, about 3 minutes per side. Repeat with remaining muffins. Enjoy! Store in an airtight container at room temperature for 405 days or freeze for up to a month.