Breakfast Muffins - warm water

Method

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