In a stand mixer, combine warm milk, butter, salt, sugar, and the beaten egg. Mix on low until everything is well combined. The warmth of the milk will help dissolve the butter, creating a smooth mixture.
In a separate bowl, take half of the bread flour and the instant yeast and mix them together. This helps distribute the yeast evenly.
Using the dough hook, slowly incorporate the dry mixture into the wet mixture. Start on low speed to avoid flour clouds. Gradually sprinkle in the remaining flour until a dough forms.
Now, it’s time to check the consistency. If the dough is too sticky and clings to your hands, add more flour by the tablespoon until it feels slightly tacky but not overly sticky.
Knead the dough for about 7 to 8 minutes. You want it to become smooth and elastic. It should spring back when you poke it with your finger.
Cover the bowl tightly with plastic wrap and let it sit in a warm place for about 1 hour, or until it has doubled in size. The warmth will activate the yeast, causing the dough to rise.
Once the dough has risen, gently remove it from the bowl and place it on a workspace dusted with cornmeal. No need to punch it down, as we want to keep those air bubbles.
Roll out the dough to a thickness of 1/2 to 3/4 inch. Use a round cutter to cut out 3-inch circles. This is where the fun begins! Place the circles onto a baking sheet dusted with more cornmeal.
Cover the dough circles lightly with plastic wrap and let them rise for another 15 to 30 minutes. They will puff up nicely.
While they’re rising, heat a frying pan or griddle over low heat. Sprinkle the surface with cornmeal to prevent sticking. Carefully add the muffins, cornmeal side down, cooking in batches to avoid overcrowding.
Cook for approximately 7 minutes on each side. After about 3 to 4 minutes, check for a light golden color. If they’re cooking too quickly, adjust the heat.
Once golden brown on both sides, transfer the muffins to a wire rack to cool. Repeat until all muffins are cooked.
After they’ve cooled, break them open with a fork instead of a knife for that authentic texture. Toast them and slather with butter, or your favorite spread!
