Sweet Kitchen Cravings

0 Heat milk in a small saucepan on the stove over low heat until the temperature reaches 80-90 degrees F, or use the microwave. This is just to take the chill off the milk so make sure not to overheat it or it will kill the yeast.
1 In the bowl of a stand mixer fitted with a dough hook attachment, add the ingredients in this order: milk, yeast, flour, butter, honey, then salt. Mix on low speed until combined then increase to medium speed for 10 minutes. The dough will be smooth but tacky and should slightly stick to your fingers.
2 Place the dough in a large bowl lightly greased with cooking spray or oil. Cover the bowl with plastic wrap and allow it to rise in a warm spot, or at room temperature until doubled in size, about 1 hour.
3 Line a baking sheet with parchment or a silicone mat and sprinkle on some of the cornmeal to create a light layer.
4 Once the dough is ready, remove it from the bowl and place it on a lightly floured surface. Gently press out any air bubbles then form the dough into a rectangle that measures approximately 8” wide by 12” long and about ¼” thick. You can use your hands to press out the dough or use a rolling pin, but make sure not to roll the dough too thin.
5 Dust a 3 ½” round cookie or biscuit cutter with flour and cut 6 rounds out of the dough. It’s normal for the dough to shrink slightly at this stage. Set the pieces of dough on the cornmeal-dusted baking sheet, spacing them about 2 inches apart. Dust the tops of the dough pieces with more cornmeal. Cover loosely with plastic wrap and allow them to rise for about 45 minutes or until ¾” high.
6 For the remaining scraps of dough, knead them together and press into a disk. Cover with plastic wrap and allow to rest for at least 30 minutes to relax the dough. Then roll out the dough large enough to yield 2 more rounds and repeat step 5.
7 Preheat a griddle, cast-iron skillet, or non-stick frying pan over medium-low heat. You can tell that it’s ready when a drop of water sizzles on contact.
8 Lightly grease the pan with butter. Gently add the English muffins to the greased pan, working in batches if necessary. Cook until the bottom is browned, about 8-10 minutes. Flip the muffins over and cook until the other sides brown, about 5-7 minutes more. The internal temperature of the muffins should be around 190°F.
9 Transfer the muffins to a wire rack to cool. Use the prongs of a fork to split the muffins open. Toast and serve with butter, jam, or your favorite topping!