1 pkg. active dry yeast
1 1/2 c. lukewarm water
1/2 c. sugar
4 c. sifted flour
1/2 c. dry milk
2 eggs lightly beaten
1 tsp. salt
1/2 stick butter
White cornmeal

Mix yeast in 1/2 cup warm water. Let stand. In a bowl, combine 1 cup water, sugar, 2 cups flour and dry milk. Add yeast and beat well. Add eggs, butter, salt and 1 cup flour. Knead dough 10 minutes on floured board. Put in greased bowl, cover and let rise until doubled in size. Turn onto floured board and pat gently to about the desired thickness. Do not knead. Sprinkle well with cornmeal and roll to 1/4 inch thickness. Carefully cut with short 3 or 4 inch circle cutter. Place on wax paper sprinkled with cornmeal. Cover and let rise until doubled. Bake in a covered ungreased electric fry pan or griddle at 350 to 375 degrees. Allow about 7 to 8 minutes on a side for browning. Yield: 16 muffins.