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1
Combine all ingredients except semolina in a large bowl. Mix well to combine, then beat on high (with flat paddle, if using stand mixer) for 5 minutes. Dough should be sticky and glossy. Scrape down bowl, cover, and let rise in a warm place for about 90 minutes, or until about doubled in volume.
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2
Heat an ungreased griddle over very low heat (300* F for electric griddle). Grease English muffin rings.
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3
First, make a test muffin as follows: Place one greased ring on griddle and sprinkle a bit of semolina on griddle inside of ring. Wet fingers and a 1/2 cup measure with a little water, and scoop out a scant 1/2 cup of dough. Shape dough into a circle approximately the size of the ring, place inside of ring, and sprinkle top with a little more semolina.
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4
Cook for 7 minutes, then carefully lift and check bottom, which should be a nice, medium golden-brown. If not, turn up heat a little; if too dark, turn heat down. Cook an additional 10 minutes.
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5
With a pair of tongs, grab the ring and lift it off, then flip the muffin over (if ring doesn't release, flip it over, ring and all, and gently wiggle until it comes off). Cook second side for 12-18 minutes or until a deep golden brown.
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6
Remove and split muffin; should be cooked through. If so, cook remaining muffins in the same way; if not cooked through, then turn heat down a little and proceed to cook remaining muffins for a little longer time than test muffin.
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7
Cool muffins completely before storing in a plastic bag.
