Method

1. Whisk together granulated sugar, 2 teaspoons rapid rise yeast, 2 teaspoons salt, and flour in a small bowl.
2. Slowly pour in whole milk and 4 tablespoons butter and beat well for 5 about minutes until combined.
3. Cover the bowl with plastic wrap and let rest in a warm place for about 2 hours, until doubled in volume. Then refrigerate for 4 to 5 hours.
4. Spray the muffin rings with non-stick spray. Preheat a skillet and add a tablespoon of butter to it.
5. Place muffin rings into the pan and sprinkle each ring with cornmeal. Fill rings with dough but not completely. Sprinkle each ring with cornmeal and cover the skillet. Allow to cook for 7 to 8 minutes.
6. Once bottoms are browned, grease tops with a tablespoon of butter and flip carefully by using tongs. Put on the lid again and continue cooking for further 7 to 8 minutes.
7. Remove rings from muffins and cook for 1-2 more minutes. Enjoy!

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Nutrition Facts