1 pkg. dry yeast
1 tsp. honey
1 c. lukewarm water
4 c. flour
1 tsp. salt
2 tbsp. melted butter
2 eggs, beaten
Cornmeal

Grease 2 baking sheets and grease and flour a frying pan or griddle. Stir the yeast and honey into warm water, let set 10 minutes. Mix the flour and salt together and add the yeast mixture and butter and eggs. Mix to a soft dough then knead until smooth and elastic.

Place dough in a greased bowl, turn to grease top. Let rise until double, about 1 1/4 hours. Knead dough on a lightly floured surface then roll out to a 1/2 inch thickness. Cover with plastic and let rest 5 minutes. Cut rounds with a 3 inch cutter.

Dust baking sheets with cornmeal, place muffins on sheet then dust tops with cornmeal. Cover with plastic and let rise about 30 minutes. Cook muffins on hot pan 5 minutes then turn and cook another 5 minutes. Stack muffins on a rack. To serve, pull apart muffins with a fork, toast and serve hot.