Make the dough:
In a large bowl, combine flour, yeast, sugar, and salt. Add warm milk, water, and melted butter. Mix until a soft dough forms. Knead on a floured surface for 8–10 minutes, or until smooth and elastic.

First rise:
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour, or until doubled in size.

Shape the muffins:
Punch down the dough and roll it out to about 2cm (¾-inch) thick. Cut out rounds using a 7–8cm cookie cutter or glass. Sprinkle a tray with cornmeal and place the rounds on top. Dust the tops with more cornmeal.

Second rise:
Cover with a clean cloth and let rise for another 30 minutes.

Cook the muffins:
Heat a non-stick pan or griddle over low-medium heat. Cook the muffins in batches for 6–8 minutes per side, or until golden brown and cooked through. Flip gently with a spatula.

Cool and serve:
Let cool slightly on a wire rack. Split with a fork, toast, and serve with butter, jam, or eggs.

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