Makes 20 muffins
Ingredients
700 g flour
12 g salt
35 g sugar
1 TBS Yeast
480 g milk
1 egg
4 TBS butter (add 1 at a time)
Corn meal
Directions
Combine flour, salt, sugar, yeast, milk and egg in mixer. Slowly add cold butter. Dough is a wet dough. Let rise 1 hour. Preheat oven to 350 with cast iron in oven. Roll out dough and cut into desired size. Dust each muffin in cornmeal and toast on Cast iron to get color for 3 minutes. Add to cookie pan and finish baking in oven for 8 minutes.
Let cool and freeze until ready to use. Warm in toaster.