English Muffins

2 1/4 c. flour
1 1/2 tsp. sugar
1/4 tsp. salt
1 1/4 tsp. instant yeast
1 tbsp. butter, at room temperature
3/4 to 1 c. milk, at room temperature
Cornmeal, for sprinkling

In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, salt, and yeast. Mix in butter and 3/4 c. milk. Add just enough of the remaining milk to form a dough and incorporate the dry ingredients. Switch to the dough hook and knead on low speed, about 7 to 8 minutes. Transfer dough to a lightly oiled bowl and roll to coat. Cover bowl with plastic wrap and let rise for about an hour.

Divide dough into 6 equal pieces and shape into balls. Lay parchment paper on a baking sheet and spray or coat lightly with oil. Sprinkle with cornmeal. Move dough balls to baking sheet, spacing them evenly with room to rise. Cover pan loosely with plastic wrap and allow to rise another hour.

Preheat oven to 350°F. Heat a skillet on medium heat on the stovetop. Brush skillet lightly with oil and gently transfer dough balls to skillet a few at a time. Allow to cook for 5 to 8 minutes or until bottoms are lightly browned. Carefully flip and cook the other side for 5 to 8 minutes more. They should flatten as they cook.

Remove muffins from skillet and transfer them to a parchment-lined baking sheet. Bake in preheated oven for 5 to 8 minutes. Do not wait until all the muffins have been browned in the skillet before moving them to the oven. As the first batch is baking, move the second batch to the skillet.

Transfer baked muffins to a cooling rack and let cool at least 30 minutes before slicing or serving. Store in an airtight container.