Combine the milk, water, and sugar in a bowl or glass measuring cup.
Stir together and warm in the microwave to 110°F
Add the yeast and stir once more
Set aside for 5-7 minutes or until a foamy head develops
In the mixer bowl, combine the flour and salt.
Mix the egg and melted butter into the milk mixture then slowly pour the liquid into the flour mixture on low.
Increase the speed to medium-high and mix for about 7 minutes or until the dough is elastic, smooth, and pulls away from the bowl
Transfer to a large, oiled bowl and cover with plastic wrap
Allow to double in size in a warm spot (about an hour). You can also refrigerate the dough overnight, in which case you’ll let it warm for an hour when ready to use.
Transfer the dough to a floured counter, lightly flour the top, then gently spread out and pat down until it’s just under an inch thick.
Line two baking sheets with parchment paper and sprinkle with cornmeal or semolina
Use a 2½-inch round cutter to cut your muffins, then gently transfer them to the prepared baking sheets using a spatula or your hands
Gently knead together then re-roll the scraps and continue cutting until the dough is used up.
Cover the pans loosely with plastic wrap and place in a warm spot to rise until visibly puffed for about 30 minutes.
Place a large skillet over medium heat. Once you can feel the heat when placing your hand a few inches over the surface, sprinkle the surface with cornmeal or semolina, then carefully place 3-4 muffins on the pan
Cover and reduce the heat to medium-low, then cook for 6 to 8 minutes, until each piece is browned on the bottom and appears dry on top.
Clear the old cornmeal off the pan, then add a fresh sprinkle and cook the remaining muffins.
