English Muffins

English Muffins

1 1/4 cup very warm water
4 cups flour
1 package dry yeast
1/4 cup light butter
1 teaspoon sugar
2 teaspoons salt
Cornmeal for pans

Mix sugar in water; dissolve yeast in     sugar-water mixture. Let stand. Grease large cookie sheets & sprinkle with cornmeal. When yeast mixture is frothy, add salt & 2 cups flour. Beat vigorously with a wooden spoon until smooth (2-3 minutes).
Add butter & 1 cup flour; beat until batter is smooth. Gradually add in remaining flour, beat until batter is smooth, sticky, & thick. Turn out on well-floured board. Coat all sides of the dough with flour. Cover with a bowl & let rest 5 minutes.
Knead dough 5 minutes until smooth. Roll out 1/2 inch thick. With a biscuit cutter or jar ring, cut into muffins. Place onto cookie sheets. Let rise in a warm place, covered with a towel about 50 minutes or until double in size.
Bake at 350 degrees for 6-7 minutes per side. Cool on wire racks.