Easy Homemade English Muffins from scratch

Start by warming the milk in a small saucepan until it begins to bubble, then remove from heat. Mix in the sugar, stirring until dissolved, then let it cool until it reaches about 110°F.

In a small bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until yeast appears frothy.

In a large bowl, combine the milk, yeast mixture, butter, and 3 cups of flour. Beat until smooth, then add the salt and the rest of the flour, or enough to make a soft dough.

Knead the dough for about 10 minutes until it's smooth and elastic. Place it in a greased bowl, cover and let it rise in a warm place until doubled in size, about an hour.

Punch down the dough and let rest for a few minutes. While it rests, dust a baking sheet with cornmeal.

Divide the dough into 10-12 pieces and shape each piece into a small round. Place the rounds on your prepared sheet, cover, and let rise for another 30 minutes until nearly doubled.

Preheat a skillet or griddle on medium-low heat, sprinkle it with cornmeal, and gently transfer the dough rounds to the skillet.

Cook the muffins for about 10 minutes on each side, keep them covered so they're cooked through. They should be golden brown when done.

Allow the muffins to cool and split them using a fork to ensure they have those characteristic nooks and crannies.

Toast and serve!