English Muffins

In a stand mixer, combine milk, yeast and sugar. Let sit for 5 minutes until bubbly.

Stir in butter, eggs, and salt. Add flour, 1 cup at a time. Continue adding flour until dough comes together. You might not need the full amount of flour. This dough will be a bit stickier than most doughs.

Knead for 5 minutes with machine. Place dough in a large, greased bowl. Cover and let rise until doubled.

Divide dough into 18 pieces. Form into balls, and flatten. Place on a baking sheet sprinkled with corn meal. Let rise for 20–30 minutes.

Preheat a cast iron skillet. Cook muffins 10–15 minutes until done. Flip muffins as needed during cooking to avoid burning.

Let cool on a wire rack. Once cool, split muffins with a fork.