Soft, chewy, and slightly crispy English Muffins perfect for breakfast or snacks. Great when toasted and topped with butter or jam.

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In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
In a large mixing bowl, combine flour and salt. Add melted butter and the yeast mixture.
Mix until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
Punch down the dough and roll it out to about 1/2 inch thickness. Cut out rounds using a biscuit cutter or glass.
Dust a baking sheet with cornmeal and place the muffins on it. Sprinkle more cornmeal on top. Cover and let rise for 30 minutes.
Preheat a skillet or griddle over medium-low heat. Cook muffins for 6-8 minutes per side until golden brown and cooked through.
Let cool slightly before splitting and toasting. Serve warm.

Use a thermometer to ensure milk is not too hot for yeast.
Store muffins in an airtight container for up to 3 days or freeze for longer storage.
For best texture, toast before serving.