2 pkgs. yeast
1/2 c. warm water
1 c. milk
2 tbsp. sugar
1 tsp. salt
1/2 c. melted butter
1/2 c. cool water
6 c. unsifted flour
Corn meal

Dissolve the yeast in warm water. Scald the milk and stir it into the sugar, salt, and butter. Add the cool water. When the mixture is lukewarm, blend in the yeast. Mix in the flour; knead several times until the dough is smooth and elastic. Place it in a greased bowl, cover and let rise in a warm place until double in bulk, about one hour.

Pat the dough out on a floured board. Using the top of a coffee can, cut out 18 or 20 muffins. Place the muffins on a cookie sheet which has been sprinkled with cornmeal. Sprinkle the tops with additional cornmeal. Set in a warm place to rise, about one hour.

Bake about nine minutes on each side on an ungreased griddle on the top burner. Have the griddle moderately hot. If they brown too quickly, reduce the heat so they will cook through.

To serve, break or tear the muffins open with a fork. Serve warm with butter, jam, or marmalade.

For individual pizzas, spread with your favorite spaghetti sauce, add pieces of Mozzarella cheese and slices of pepperoni, and broil until bubbly.

For eggs benedict, cover each muffin half with a thin slice of ham or canadian bacon; add a poached egg, and top with several spoonfuls of your favorite Hollandaise sauce. Serves 18 or 20 muffins.