• Dissolve the yeast in hot water for 10 minutes.
• Add the milk, honey and salt.
• Mix in half the flour. At this point you’ll have a bowl of sticky dough.
• Cover and let raise until it’s doubled in size.
• Melt the butter; let it cool to the touch and mix it into the dough.
• Begin adding the rest of the flour and stop when you have ball that sticks together.
• Don’t add too much flour because the muffins will be too dry.
• Roll out the dough on a floured board or surface.
• Cut out 3-inch rounds.
• Place the rounds on cookie sheets dusted with cornmeal, cover with a cloth and let them raise until doubled in size.

Now you have a choice.

• Option 1: Just leave them on the cookie sheets and bake in a 350F degree oven for 15-20 minutes or until golden brown.
• Turn the pan around halfway through the baking time.
• Option 2: You can butter a griddle and fry them to a golden brown.
• Let cool on racks or brown paper.
• Split with a fork and toast or broil them to eat.