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1
Yeast-flour Mixture: In large bowl of mixer stir together 2 cup flour, the sugar, salt and dry yeast; set aside.
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2
Liquid Mixture: Heat milk, water and butter until very warm (120 to 130 degrees F).
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3
Add gradually to yeast-flour mixture and beat at medium speed 2 minutes.
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4
Add egg and 1 cup flour; beat at high speed 2 minutes.
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5
Stir in just enough remaining flour to make a soft dough.
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6
Knead on lightly floured surface until smooth and elastic, adding more remaining flour if dough is sticky.
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7
Cover with plastic wrap and let rise in warm, draft-free place until double, about one hour.
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8
Punch down.
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9
Cover and let rise again until double, about 45 minutes.
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10
Punch down.
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11
On lightly floured surface roll out 1/2 inch thick.
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12
With a 3 1/4 inch round cutter cut out muffins.
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13
Sprinkle cookie sheets lightly with cornmeal.
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14
Add muffins, about 1 inch apart.
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15
Sprinkle with additional cornmeal.
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16
Cover; let rise until double, about 45 minutes.
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17
Heat lightly greased griddle or heavy skillet.
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18
With wide spatula carefully remove muffins (do not compress or puncture or they will collapse) to griddle.
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19
Bake over very low heat 8 to 10 minutes on each side until light brown.
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20
(Muffins should sound hollow when tapped) Cool on racks.
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21
To serve, split with fork tines; toast.
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22
VARIATIONS - ONION: Add 1 envelope onion soup mix and 3 tablespoon nonfat dry milk to yeast-flour mixture and decrease salt to 1 teaspoon Increase butter to 2 tablespoon Substitute 1 3/4 cup water for the milk in liquid mixture (total 2 cup water).
