Light, fluffy, English breakfast muffins. Definitely worth it!
Put the flour, yeast, sugar and salt in a large bowl and mix to combine.
Heat the milk to hand hot (we did this in the microwave) and add the butter. Stir to melt.
Gradually add the liquid to the flour mix whilst mixing together (we used our hands). Continue until all the liquid is used. This may seem like a very sticky dough and you might think there is no way you can use that much liquid, but it will work!
Tip the dough out (no flour required). Knead the dough - pull it, stretch it, fold it and repeat for 10 whole minutes. No cheating! The dough will get smoother and less sticky as you knead. Extra flour is not needed! Just keep moving the dough.
Place the dough back in the bowl (wash if you want but it's fine as it is), cover with something like a flexible chopping board, a silicon sheet or a shower cap, then place a teatowel over the top. Leave for at least one hour. The dough will double in size. If your room is warm, this might only need the hour, otherwise up to 90 minutes is fine.
Gently remove the dough and press (you can roll if you wish) until you have a large flat 1cm thick shape. Regularly pick the dough up as you go to ensure it doesn't stick to the work surface. Using a large (7-8cm) pastry cutter (round edge not fluted) cut as many rounds as possible. Re-press/re-roll the dough and repeat until all the dough is used. You should ahve about 14 circles.
Polenta (cornmeal) is traditional for coating muffins, but flour will do (or cornflour). Put it on a plate or in a bowl, then place each muffin on it, flip over and remove. Place the muffins on a non stick tray with space to grow. Repeat until all the muffins are ready.
Cover the muffins again (as before) and leave for a further hour.
Heat a griddle pan or large shallow frying pan over a low heat. Melt a knob of butter in the pan and place as many muffins as will fit without touching. Leave for 4-5 minutes, then carefully flip over and cook for 1 minute less (3-4 minutes) on the other side. Remove and place on a baking tray to finish cooking. Place the tray in the oven Gas Mark 3 (325f / 160c) for 5-10 minutes. Repeat until they are all cooked.
For the best taste - three things! Eat as soon as they come out of the oven. Pull them apart with your fingers rather than slicing with a knife. Add a bit of butter so it melts! Perfect!
Obviously these can be eaten when cold but I would suggest reheating them either in a microwave for a few seconds, a dry frying pan, or a toaster.