Heat milk & butter just long enough to melt butter (stovetop or microwave is fine.) Let rest in fridge until warm (no longer hot.)

Meanwhile, dissolve yeast & sugar into ½ cup warm water. Let sit 5 minutes until bubbling & frothy.

Combine milk & yeast mixtures. Add salt & just enough flour that when it's stirred, it balls up. Turn out onto a lightly floured surface. With oil greased hands, knead dough for 5 minutes until gluten has developed & is smooth & elastic. Cover with a towel & let rest for 10 minutes.

Place a piece of parchment on a baking sheet. Sprinkle with cornmeal. Roll out dough on a lightly floured surface until ½" thick. Cut circles (with a cookie/biscuit cutter) & place on the cornmeal sprinkled parchment paper. Roll & cut until all dough is used. Sprinkle the tops with extra cornmeal, cover with a towel & let rise for 45 minutes (double in size.)

Using a heavy, non-stick skillet or griddle (NO grease/cooking spray), cook muffins on low to medium-low for 6-8 minutes until browned on each side. Allow to cool, split & serve with desired spread. (I like to toast mine after it is split open.)