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1
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar and shortening, stirring until dissolved.
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2
Let cool until lukewarm.
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3
In a large bowl, combine 3 cups flour with instant yeast.
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4
To flour mixture stir in milk, water, and 3 cups flour.
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5
Beat until smooth.
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6
Add salt and rest of flour, or enough to make a soft dough.
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7
Knead until satiny and smooth.
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8
Place in greased bowl, turn the dough and cover and let rise until double in size.
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9
Punch down.
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10
Roll out to about 1/2 inch thick.
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11
Cut rounds with biscuit cutter, drinking glass, muffin ring or empty tuna can (see note below).
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12
Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal.
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13
Cover and let rise 1/2 hour.
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14
Heat griddle.
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15
Spray griddle (and rings if using) with non stick cooking spray.
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16
Preheat griddle to 300 degree F.
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17
Place muffins on griddle and cook for 6-8 minutes on each side.
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18
Hint: Cover with pan lid or cookie sheet (if using rings); this helps to ensure that they are not doughy inside.
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19
Allow to cool and place in plastic bags for storage.
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20
*Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings.
