Breakfast Muffins

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 cup warm water (105 degrees)
• 1 (3/4 ounce) package active dry yeast
• 1 cup milk
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 3 tablespoons butter
• 5 -6 cups all-purpose flour
• 1/2 cup cornmeal

Recipe

• 1 dissolve yeast in warm water in a mixing bowl. combine milk, sugar, salt, and butter, and heat to 110 degrees.
• 2 add to yeast mixture with 3 cups flour. beat for 3 minutes.
• 3 add enough remaining flour to make a soft dough and turn out onto floured surface.
• 4 knead for 3-5 minutes, or until smooth and elastic.
• 5 place in a bowl, cover with a wet tea towel, and let rise 1 hour.
• 6 punch dough down, and divide in half. let dough rest for 10 minutes. on a surface generously sprinkled with cornmeal, pat or roll dough to 1/2 inch thickness.
• 7 cut into circles with a floured 3-inch biscuit cutter.
• 8 place circles onto ungreased baking sheet. cover with a dry tea towel and let rise 30 minutes.
• 9 place risen muffins gently onto a medium-hot griddle and cook for 10 minutes on each side.
• 10 cool on a wire rack.
• 11 split with a fork and toast.