Wonderful English Muffins

• 1 cup whole milk
• 1/4 cup butter, cubed
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 2 cups all-purpose flour
• 3 to 3-1/2 cups whole wheat flour
• 1 tablespoon sesame seeds
• 1 tablespoon poppy seeds
• Cornmeal

1. Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
3. Punch dough down. Roll to 1/3-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2-in. or 4-in. cutter; cover with a towel and let rise until nearly doubled, about 30 minutes.
4. Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat for 12-14 minutes or until bottoms are browned. Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve.

milk, butter, sugar, salt, active dry yeast, warm water, flour, whole wheat flour, sesame seeds, poppy seeds, cornmeal

Taken from www.tasteofhome.com/recipes/wonderful-english-muffins/ (may not work)