Start by combining the milk, water, and sugar in a bowl or a glass measuring cup. Give it a stir and gently warm it to about 110°F - just warm enough to wake up the yeast. Sprinkle in the yeast, stir once, and let it sit for 5–7 minutes, until it’s foamy and bubbly. You can heat the ingredients in a microwave or on the stovetop.
While the yeast gets active, mix together the flour and salt in the bowl of a stand mixer and attach the paddle.
Whisk the egg and melted butter into the milk mixture. Slowly pour the liquid into the flour while mixing on low speed. Once combined, turn the mixer up to medium-high and mix for about 6-8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. I had to add a little more flour.
Transfer the dough to a large, oiled bowl, cover it with plastic wrap, and let it rise in a warm spot until it doubles in size - about an hour. If you prefer, you can refrigerate it overnight and let it sit for an hour at room temperature before shaping. I ended up putting mine in the fridge for about 18 hours and it still came out great!
Turn the dough out onto a lightly floured surface. Sprinkle a little flour on top, then gently press it down until it’s just under an inch thick. Line two baking sheets with parchment paper and lightly dust with cornmeal or semolina.
Use a 2½-inch round cutter to cut out your muffins, transferring them carefully to the prepared sheets. If you don't have a cutter you can use a cup or lid of some king. Cover the trays loosely with plastic wrap and let the muffins rise in a warm spot for about 30 minutes, until puffed and soft to the touch.
Heat a large skillet over medium heat. When it’s hot enough to feel warmth a few inches above the surface, sprinkle with cornmeal or semolina and place 3–4 muffins on the pan. Cover, reduce the heat to medium-low, and cook for 6–8 minutes, until the bottoms are golden and the tops appear dry. Adjust the heat as needed: too hot, and the muffins will brown before cooking through. Flip carefully and cook for another 6–8 minutes on the other side. If this is your first time, you might want to try one muffin as a test before cooking them all.
Clear the skillet of old cornmeal, add a fresh sprinkle, and continue with the remaining muffins. Serve warm for the best texture and flavor.
