1. In a small saucepan, heat milk, butter and honey until the butter is melted. Let cool slightly (be sure it isn’t hotter than 110º F).
2. Sprinkle yeast over the warm water, mix lightly and set aside for 10 minutes.
3. Combine the yeast and milk mixtures.
4. In a large bowl (or mixer bowl if you plan to use a dough hook), sift 3 cups of flour. Stir in the milk/yeast mixture. Sift in the remaining flour and salt. Stir until cohesive.
5. If using a dough hook, work the dough for 2-3 minutes (you may need to add up to a half cup more flour). If kneading by hand, flour work surface and knead the dough for 3-5 minutes until elastic. Cover dough and let rest for 5 minutes.
6. Meanwhile, cover two baking sheets with parchment paper and sprinkle with cornmeal.
7. Flour work surface lightly and roll the dough out until it is 1/2 inch thick. Do not roll thinner than 1/2 inch.
8. Using a 3-inch cookie cutter, cut out circles (do not twist the cutter) and gently place them on the baking sheets. Sprinkle the tops with cornmeal and cover with a dry light-weight cloth.
9. Allow the muffins to rise in a warm place for 45 minutes or until nearly doubled in size.
10. Heat a heavy-bottomed skillet (cast iron works well) on medium-low. Do not grease.
11. Gently place a muffin in your hand and shake off excess cornmeal. Gentle handling is key. Place muffin in the skillet and repeat until the pan is full. Do not allow the muffins to touch.
12. Keep heat on low. This can’t be rushed. Cook for about 8 minutes on each side or until desired brown color is achieved.
13. Cool on a wire rack.
14. Split and serve with your favorite condiments.
Yield: 18 muffins
Homemade English Muffins recipe from myfairbaking.blogspot.com and photos by Lois Linke.