Homemade English Muffins

Collect all necessary ingredients beforehand.

Heat the milk in a small saucepan until it reaches a boiling point, then take it off the heat source. Stir in sugar until completely dissolved and let it cool down to a lukewarm temperature.

Combine warm water with yeast in a small bowl and let it sit for about 10 minutes, until the mixture becomes frothy.

In a large bowl, merge the milk mixture, yeast mixture, 3 cups of flour, and shortening; blend until a smooth consistency is achieved. Mix in salt and the remaining 3 cups of flour, then knead until a soft dough forms. Place the dough in a greased bowl, cover it, and let it rise in a warm environment until it has doubled in size, approximately 1 hour.

Press the dough down to release any air bubbles. Roll it out on a lightly floured surface to about 1/2-inch thickness. Use a biscuit cutter, drinking glass, or an empty tuna can to cut out rounds.

Sprinkle cornmeal on waxed paper and place the dough rounds on top. Dust the tops with additional cornmeal, cover it again, and let it rise for another 30 minutes.

Heat a greased griddle over medium heat to prepare for cooking the muffins.

Cook the muffin rounds on the greased griddle until they are lightly browned, about 10 minutes per side. Split them open and toast as desired to complete the recipe.