My first attempt did not turn out all that well and I was disappointed. But seeing that I can't just let that go and give up, I set out to try again with a few modifications. This time I was successful and much happier. Another recipe to mark off the "to do" list.
The first recipe I found only cooked the bread on the stove, and the centers were still gummy. So, on the 2nd try, I baked them in the oven after browning them on the stove and they were cooked through. My only issue with baking these was patience...so I suggest setting a timer and walking away, rather than hovering like I did.
(recipe adapted from allrecipes.com)
1 cup milk
2 tbsp sugar
1 package active dry yeast (2 1/4 tsp)
1 cup warm water (110 degrees)
1/4 cup melted shortening (I used unsalted butter)
6 cups all purpose flour
1 tsp salt
1. Warm the milk in a small saucepan to 185 degrees. Remove from heat. Mix in the sugar,stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until foamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough (I used about 5 1/4 cups). Knead. Place in greased bowl, cover and let rise (about 30 minutes).
3. Punch down. Roll out to 1/2 inch thick. Cut with round cutter. Spray cookie sheet with oil and sprinkle with cornmeal Transfer rounds to cookie sheet and dust with cornmeal. Cover and let rise 1/2 hour.
4. Preheat oven to 350 degrees. Heat greased griddle over medium low heat. Cook muffins on griddle about 8 to 10 minutes on each side.
Transfer to cookie sheet and bake for another 8 minutes to make sure the center is set. Put them in the oven as you take them off the stove- don't wait for all muffins to be ready before baking. Allow to cool and place in plastic bag for storage. To use, split with a fork and toast. Enjoy!