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1
Sponge: Butter a 4 quart mixing bowl.
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2
In a small bowl, combine warm water and pinch sugar.
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3
Sprinkle yeast over water mixture.
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4
Let stand until yeast dissolves and bubbles.
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5
While yeast is dissolving, in buttered bowl combine warm milk, butter and honey.
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6
Stir until butter is almost melted.
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7
Stir in 2 1/2 cups flour and dissolved yeast.
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8
Beat on high speed for 3 minutes.
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9
Cover and let rise in warm place until doubled, about 30 minutes.
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10
Dough: Butter a 4 quart bowl.
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11
Stir salt into bread mixture.
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12
Stir in enough of remaining flour with a wooden spoon until dough forms a ball.
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13
Turn dough out onto a well-floured surface.
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14
Knead until smooth and elastic, about 8 to 10 minutes, adding enough of remaining flour to keep dough from sticking.
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15
Place dough in buttered bowl, turning once to butter surface.
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16
Cover and let rise in a warm place until double, about 45 minutes.
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17
Punch dough down.
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18
Divide dough in half.
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19
Sprinkle board generously with cornmeal.
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20
Turn dough out on board.
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21
Sprinkle cornmeal over top of dough.
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22
Gently roll half the dough at a time 1/2 inch thick.
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23
Cut with a floured biscuit cutter into 3 inch rounds.
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24
Repeat with remaining half of dough.
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25
Knead, reroll, and cut dough scraps once, if desired.
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26
Arrange dough rounds on ungreased baking sheets 2 inches apart.
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27
Cover and let rise in a warm place until double, about 30 minutes.
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28
Heat a lightly oiled, nonstick griddle or skillet over medium-high heat.
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29
Lift some of the dough rounds with a spatula onto griddle.
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30
Cook for 2 minutes on each side.
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31
Reduce heat to medium.
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32
Cook, turning every few minutes, 13 to 18 minutes until done in center.
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33
Cool on racks.
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34
Repeat cooking remaining muffins.
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35
Split muffins in half crosswise with the tines of a fork.
