Homemade English muffins

These are the ones i made

This one is not my recipe but they are so yummy i had to share or spread this one

Ingredients

• 1 cup Milk
• 3 Tablespoons Butter
• 2 Tablespoons Honey
• 1 cup Warm Water
• ¼ ounces, weight Yeast
• ¼ cups Cornmeal
• 5-½ cups Flour
• 1 teaspoon Salt

• Preparation Instructions

  Combine milk, butter, and honey in a saucepan over medium heat. Warm until butter starts to melt, then whisk briefly. Remove pan from heat and allow liquid to cool to lukewarm.
  Pour water into a mixing bowl and sprinkle with yeast. Stir gently with a fork. Set bowl aside for 10 minutes, or until yeast has dissolved.
  Line baking sheets with waxed paper and sprinkle with a generous amount of cornmeal.
  Pour cooled milk mixture into yeast mixture and gently stir until well blended. Add 3 cups flour and beat vigorously with a wooden spoon until smooth. Beat in remaining flour and salt until the dough is no longer sticky. Scrape the dough onto a floured surface and dust with flour. Flour hands and knead dough for 3-4 minutes. Let rest 5 minutes.
  Roll out dough with rolling pin to about 1/2 inch thick. Cut the dough into circles (a tumbler or mason jar does well). Transfer muffins to prepared baking sheets and sprinkle with cornmeal. Cover with a dry, lightweight towel and let rise until doubled in height, 35-45 minutes.
  When muffins have risen, heat a skillet over medium heat. Carefully lift muffins from the pan and place on the ungreased skillet. Cook about 10 minutes on each side, using a spatula to flip them. Transfer to a wire rack to cool before splitting (with a fork) and toasting them.
  
   
• http://tastykitchen.com/recipes/breads/english-muffins-4/