After making some from scratch I am completely sold! They are delicious! We made mini pizza's with ours, they were also tasty with butter.
Directions:
In a small bowl sprinkle 1 tablespoon of yeast and a pinch of sugar over 1/4 a cup of warm water. Stir to dissolve and let sit for about ten minutes.
In a large bowl with a whisk or a work bowl of a heavy duty mixer:
Mix 2 cups of all purpose flour, 2 teaspoons of salt, 1 large egg at room temp., 1 1/4 cups warm milk and 2 tablespoons of melted unsalted butter. Add the yeast mixture, then the remaining 2 to 2 1/2 cups of flour. Knead until dough is smooth and springs back when pressed. 5-10 minutes.
Place dough in a greased, deep container, turning to coat. Let rise until doubled in bulk, 1 to 1 1/2 hours.
Roll dough out in a rectangle about 1/ 2 an inch thick on a surface sprinkled with corn meal or coarse semolina. Cut using a drinking glass/cup or biscuit cutter.
Preheat an electric griddle to 350 or 375 F, or a cast iron on low.Grease lightly and cook the muffins each side 7-10 minutes.
Mmm, enjoy! (Muffins may be stored, tightly wrapped in plastic, in the refrigerator or freezer)
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