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yield 12 muffins
1) 1 tbsp. (13g) sugar
1) ½ cup (109g) water
2) 2 ¼ tsp. (7g) dry active yeast
3) 3 ¼ cup (457g) all-purpose flour, divided
3) 2 tsp. (12g) salt
4) 1 cup (229g) whole milk, room temp
5) 2 tbsp. (28g) unsalted butter, room temp
6) cornmeal

Day 1

In a bowl combine (1) stir to dissolve sugar and microwave for 30sec till temperature reaches 115F, than add yeast (2). Set aside for 10 minutes.

In a mixing bowl combine (2), set aside some of the flour in a bowl. Pour the yeast mixture and milk into flour, stir then add in butter (5), then slowly add the rest of flour. Knead for 8 minutes.

Transfer dough into oiled bowl and cover with saran wrap and let it rise for 30 minutes. Fold dough onto it self twice and let it rise till doubled in size 30 min to 1 hour.

Weight of dough is 827g ÷ 12 = 69g. Weigh 69g of dough and shape into ball place on a baking tray with parchment and sprinkled cornmeal. Cover and let it rest for 30 minutes. Cover with saran wrap and refrigerate for at least 12 hours or up to 24 hours.

Day 2

Take tray out and let it warm to room temperature about 1 hour. Sprinkle cornmeal on top of each dough.

Heat oven to 350F. Heat skillet over medium heat and brown each dough 3 minutes each side.

Transfer browned muffins onto tray and bake at 350F for 11 minutes or until muffins register 205 to 210F