In a small bowl, combine the warm milk and sugar, stirring until the sugar dissolves. Sprinkle the dry active yeast over the surface and let it sit for about 5-10 minutes until it becomes frothy.
In a saucepan, melt the unsalted butter over low heat. Once melted, remove it from the heat and allow it to cool slightly.
In a large mixing bowl, combine the activated yeast mixture, melted butter, and salt. Mix well to combine.
Gradually add the all-purpose flour, one cup at a time, stirring with a wooden spoon or spatula until the mixture begins to form a dough. You may need to add a bit more flour if the dough is too sticky.
Transfer the dough to a floured surface and knead for about 5-7 minutes until it’s smooth and elastic.
Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to about ½ inch thickness. Use a round cutter to cut out muffins, placing them on a cornmeal-dusted baking tray.
Cover the cut muffins with a kitchen towel and let them rise for another 30 minutes.
Preheat a griddle or skillet over medium heat. Cook the muffins for about 5-7 minutes on each side, or until they are golden brown.
Transfer the muffins to a wire rack to cool. Once they are at a comfortable temperature, slice them open, toast, and enjoy!
