Breakfast Muffins

1. 1

   Dissolve yeast in warm water in a mixing bowl.

2. 2

   Combine milk, sugar, salt, and butter, and heat to 110 degrees.

3. 3

   Add to yeast mixture with 3 cups flour.

4. 4

   Beat for 3 minutes.

5. 5

   Add enough remaining flour to make a soft dough and turn out onto floured surface.

6. 6

   Knead for 3-5 minutes, or until smooth and elastic.

7. 7

   Place in a bowl, cover with a wet tea towel, and let rise 1 hour.

8. 8

   Punch dough down, and divide in half.

9. 9

   Let dough rest for 10 minutes.

10. 10

    On a surface generously sprinkled with cornmeal, pat or roll dough to 1/2 inch thickness.

11. 11

    Cut into circles with a floured 3-inch biscuit cutter.

12. 12

    Place circles onto ungreased baking sheet.

13. 13

    Cover with a dry tea towel and let rise 30 minutes.

14. 14

    Place risen muffins gently onto a medium-hot griddle and cook for 10 minutes on each side.

15. 15

    Cool on a wire rack.

16. 16

    Split with a fork and toast.

No additional tips available.