ENGLISH MUFFINS

1 cup milk
2 tbsps. sugar
1 tsp. salt
1/4 cup margarine
1 cup warm water
1 tbsp. dry yeast
5 1/2 cups flour (more or less)
Cornmeal

Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Sprinkle yeast in warm water and stir until dissolved. Put lukewarm milk in mixer bowl and add 3 cups flour. Using dough hook, beat until smooth, add yeast mixture and then the rest of the flour. Using dough hook knead until smooth and elastic or you can do this part by hand (if you don't have a dough hook).

Place in greased bowl or leave in the one you mixed it in. Cover, let rise in warm place (not hot room temperature is usually good) until doubled in bulk about one hour. Punch down and divide in half. On board heavily sprinkled in corn meal, roll each piece to thickness of about 1/2 inch. Cut into circle with 3-inch cookie cutter or drinking glass. (You can make smaller ones). Put them on a cookie sheet and let them rise for about 30 minutes. Lightly grease a medium hot griddle, or frying pan, or electric frying pan and bake until light brown-- about 15 minutes on each side. If they are smaller adjust time. They can be saved and cut in half and toasted in the toaster the next morning. Makes about 20. (Mike used to love these).