Ingredients:

  • 1 cup warm milk
  • 2 ¼ tsp active dry yeast
  • 1 tbsp honey
  • 3 cups bread flour
  • 1 tsp salt
  • 2 tbsp unsalted butter, melted
  • ¼ cup yellow cornmeal

Instructions:

  1. Combine warm milk, honey, and yeast in a bowl and let it sit for 5-10 minutes until foamy.
  2. Stir in the melted butter, then gradually add the bread flour and salt. Mix until a sticky, shaggy dough forms.
  3. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 60 minutes, or until it has doubled in size.
  4. Turn the dough onto a floured surface. Gently pat it down to 1-inch thickness.
  5. Cut the dough into 12 rounds using a biscuit cutter or muffin rings.
  6. Place the rounds on a baking sheet heavily dusted with cornmeal and let them rise for another 30 minutes.
  7. Preheat the oven to 375°F (190°C). Bake for 8-10 minutes until the tops are set and the bottoms are a pale gold.
  8. Carefully flip each muffin and bake for another 8-10 minutes until the tops are mahogany-colored and the muffins sound hollow when tapped.