3 tbsp. butter
1 1/4 tsp. salt
2 tbsp. sugar
1 c. milk, scalded
1 cake yeast
1/4 c. lukewarm water
2 egg, beaten
4 c. sifted flour

Add butter, salt and sugar to milk and cool to lukewarm. Soften yeast in water. Add yeast, egg and 2 cups of flour to cooled milk. Stir to blend well, then knead in remaining flour until firm and elastic. Let rise until doubled in bulk, about 1hour.

Roll out 1/4 inch thick on floured board. Cut into 4-inch circles. Leave on board. Cover and let rise until doubled in bulk, about 1 hour. When light, sprinkle with corn meal, if desired, and bake slowly on hot ungreased, heavy griddle or frying pan about 7 minutes on each side. Brown slowly. Makes 12 muffins.