1 1/2 tsp salt
4 heaping tsp SAF instant yeast
1/4 cup water
1/2 cup milk
1/4 cup butter (1/2 stick)
1 TBS sugar
2 cups warm tap water
Add salt and yeast to flour. Whisk to mix.
Heat together 1/4 cup water, butter, and sugar until butter is melted and sugar is dissolved.
Add 2 cups warm tap water.
Add liquid mixture to machine and add flour mixture 1 cup at a time, beating with dough hook at medium speed, until dough is elastic and smooth.
Transfer dough to a greased bowl and allow to rise, covered, until doubled in size - about 30 minutes.
Gently roll out on a floured surface to about 1/2 inch thick.
Cut out approx. 12 muffins.
Gather scraps and re-roll to cut another 6 - 8.
Place muffins on a cookie sheet sprinkled with corn meal.
Cover and allow to rise 15 - 20 minutes.
Bake on 350 heated griddle for about 5 minutes each side.
*NOTE: To cut muffins, I use a clean tuna can with one end removed and 2 holes punched in the other end. I've had the same can for 30 years! : )
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