4 cups (18 ounces) bread flour
1 T. plus 1 1/2 t. sugar
2 t. instant yeast
3 T. melted butter
1 1/2 c. milk, at room temperature
1 1/4 t. salt
1/2 c. cornmeal, for dusting
- Whisk together to the paddle attachment. With the mixer on low, slowly beat in the butter, followed by the milk, to form a soft dough.
- Switch to the dough hook attachment; beat in the salt.
- Mix the dough, adding additional flour 1 T. at a time, until the dough is smooth and just begins to pull away from the sides of the bowl, about 7 minutes on medium-low speed. (you may not need to add all the flour.) The dough will be firm yet moist and somewhat sticky.
- Turn the dough out into a lightly oiled large bowl. Cover with plastic wrap.
- Refrigerate overnight.
- About 2 hours before baking, remove the dough from the refrigerator. Punch it down and set it aside to come to room temperature.
- Place the cornmeal in a medium bowl.
- Using greased hands, divide the dough into 12 even portions.
- Gently form each portion into a ball. Roll the balls in the cornmeal to lightly coat on all sides.
- Flatten each ball into a disc about 3 1/2 inches in diameter and 1/2 inch thick.
- Place the discs on a lightly greased parchment-lined baking sheet.
- Place in a warm spot until the discs are puffed and risen to about 1 1/2 times their original height, 15 to 30 minutes. Be careful not to over proof or they will flatten as they cook.
- Heat a griddle or cast iron skillet over medium-low heat.
- Very lightly grease the griddle; gently place the muffins on the griddle, leaving a little space between each.
- Cook until set and lightly browned and the muffins have risen, 5 to 8 minutes.
- Gently flip each muffin to cook on the other side. Do not press the muffins down as you flip them or they will flatten.
- Cook until the other side is set and lightly browned, 5 minutes.
- Cool on a rack before splitting and serving.
