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Ingredients
- 2 cups Milk, Warmed
- 2-1/4 teaspoons Yeast
- 2 Tablespoons Sugar
- 1/4 cups Butter
- 2 whole Eggs
- 1 teaspoon Salt
- 5-1/2 cups Flour
Method
- In a stand mixer, combine milk, yeast and sugar. Let sit for 5 minutes until bubbly.
- Stir in butter, eggs, and salt. Add flour, 1 cup at a time. Continue adding flour until dough comes together. You might not need the full amount of flour. This dough will be a bit stickier than most doughs.
- Knead for 5 minutes with machine. Place dough in a large, greased bowl. Cover and let rise until doubled.
- Divide dough into 18 pieces. Form into balls, and flatten. Place on a baking sheet sprinkled with corn meal. Let rise for 20-30 minutes.
- Preheat a cast iron skillet. Cook muffins 10-15 minutes until done. Flip muffins as needed during cooking to avoid burning.
- Let cool on a wire rack. Once cool, split muffins with a fork.
