Before You Get Started

• Plan ahead: Dough needs about 90 minutes to rise before shaping and cooking.

• Use the right tools: A stand mixer with dough hook and a flat-top griddle or similar surface are ideal.

• Prep your station: Lightly flour your surface, line a baking sheet with parchment and sprinkle with semolina.

• Check ingredients: Warm milk helps activate instant yeast; softened butter mixes more evenly.

• Griddle low and slow: Medium-low heat prevents burning before the centers cook through.

• Don’t cut—fork split: This preserves the nooks and crannies for serving and toasting.

Step

• Step 1

  Add the warm milk, yeast, sugar, butter, egg, flour and salt to a stand mixer fitted with the dough hook. Mix on low speed for 1 to 2 minutes, or until well combined.

  Ingredients

  • 1 3/4 Cup whole milk, warm

  • 1  packet instant yeast

  • 2 Tablespoon sugar or honey

  • 3 Tablespoon butter, softened

  • 1 Large egg

  • 4 1/2 Cup bread flour

  • 1 1/2 Teaspoon kosher salt

• Step 2

  Increase the speed to medium and mix for 4 minutes, or until the dough is shiny and pulls away from the sides of the bowl. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place for about 90 minutes, or until doubled in size.

• Step 3

  Line a baking sheet with parchment paper and sprinkle with semolina flour. Turn the dough onto a lightly floured surface, portion into 15 balls and cover with plastic wrap. Let rest for 5 minutes. Gently pat each ball into a 3- to 4-inch disc. Place the discs on the prepared baking sheet, sprinkle the tops with semolina and cover until ready to cook.

  325 ˚F / 163 ˚C

• Step 4

  Preheat two zones of a Flat Top or griddle to medium-low heat. Lightly spray the surface with cooking spray. Cook 4 to 6 muffins at a time for 4 minutes. Flip with a spatula, gently pressing down if the centers rise higher than the edges. Cook an additional 4 minutes, or until the internal temperature reaches 200°F. Repeat with remaining dough.

  Ingredients

  • 3 Tablespoon semolina flour

• Step 5

  Let muffins cool slightly. To serve, split each muffin with a fork and top with your preferred accompaniments. We served ours with Hot Honey Pulled Pork & Coleslaw. Store leftovers tightly wrapped in the freezer; thaw before fork-splitting and toasting.