4 1/4 c flour
1 3/4 c whole milk, warmed
3 tbsp butter
1 1/4 kosher salt
1 tbsp sugar
1 large eggs, lightly beaten
1 tsp baking soda
2 tsp instant yeast
cornmeal for dusting

Heat the milk and butter until the milk has warmed and the butter melts.

Combine the milk and butter mixture with the egg and sifted dry ingredients and mix until a dough forms. This can be done in a stand mixer or by hand.

Once dough comes together (it will be damp and velvety), transfer to a floured surface and roll out dough to a 1 inch thickness.

Using an English muffin ring or a large canning jar lid, cut out rounds and transfer to a baking sheet dusted with cornmeal.

Dust tops of the muffins with cornmeal as well. Continue to cut out muffins, re-rolling dough when needed.

Cover muffins with a kitchen towel and allow them to rise for 30 minutes. Using a cast iron skillet on low heat, cook muffins about 3-5 minutes each side until brown and crisped.

Transfer muffins to a 170 degree oven for 12-15 minutes so they can continue to dry out.

Open muffins iwth a fork and toast before serving.