Breakfast Muffins

• 1 cup warm water (105 degrees)
• 1 (3/4 ounce) package active dry yeast
• 1 cup milk
• 2 tablespoons sugar
• 1 12 teaspoons salt
• 3 tablespoons butter
• 5 -6 cups all-purpose flour
• 12 cup cornmeal

1. Dissolve yeast in warm water in a mixing bowl.
2. Combine milk, sugar, salt, and butter, and heat to 110 degrees.
3. Add to yeast mixture with 3 cups flour.
4. Beat for 3 minutes.
5. Add enough remaining flour to make a soft dough and turn out onto floured surface.
6. Knead for 3-5 minutes, or until smooth and elastic.
7. Place in a bowl, cover with a wet tea towel, and let rise 1 hour.
8. Punch dough down, and divide in half.
9. Let dough rest for 10 minutes.
10. On a surface generously sprinkled with cornmeal, pat or roll dough to 1/2 inch thickness.
11. Cut into circles with a floured 3-inch biscuit cutter.
12. Place circles onto ungreased baking sheet.
13. Cover with a dry tea towel and let rise 30 minutes.
14. Place risen muffins gently onto a medium-hot griddle and cook for 10 minutes on each side.
15. Cool on a wire rack.
16. Split with a fork and toast.

warm water, active dry yeast, milk, sugar, salt, butter, flour, cornmeal

Taken from www.food.com/recipe/breakfast-muffins-498797 (may not work)