1 c. milk (scalded)
1/2 c. butter
2 tbsp. sugar or honey
1 tsp. salt
1 c. warm water (105-110 degrees)
1 pkg. dry yeast
5-6 c. flour (white, whole wheat or combination)
Cornmeal

Place hot milk in a large bowl. Add shortening, sugar and salt. Let cool to lukewarm. Dissolve yeast in warm water and add to cooled milk. Add 3 cups flour, beat until smooth. Gradually add more flour beating well after each addition until soft dough is formed.

Turn out onto lightly floured board and knead until soft and elastic 8-10 minutes, adding more flour as needed. Place in a greased bowl, turning to grease top. Let rise in warm, draft-free place until double, about 1 hour.

Punch down and divide in half. Roll 1st half on lightly floured board 3/8 inch thick. Cut until used. Gently remove to cookie sheet that has been heavily sprinkled with cornmeal. Sprinkle tops also. Cover with cloth and let rise until double. Do second half.

Heat griddle or electric fry pan 300 degrees. Grease lightly. With spatula move and place in pan without touching. Bake until bottom is browned, 10-15 minutes. Turn and bake on other side all around and pull apart. Makes about 20 muffins. They freeze very well.