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Warm the milk in a saucepan over low heat until just warm.
Combine the flour, sugar, yeast and salt together in a bowl, then add in the warm milk.
If the yeast requires activating, allow it to activate in 50ml of the milk, then add it in with the rest of the milk.
Mix together until it forms a dough, then knead for 10 mins until smooth and elastic.
Once kneaded, place on a floured surface and roll out to about 2cm / 2.5cm, roll them larger if you want them thicker, or smaller if you want them thinner.
Cut them out with a 7.5cm round cutter (any similar size will do it doesn’t matter to the muffins!).
Re roll all the off cuts and repeat until all the dough is used.
Dust a tray with semolina, place the muffins on and make sure they don’t touch each other, and dust the tops with more semolina.
Cover loosely, and leave to rise in a warm place for 1 hour or until doubled in size.
Place a large frying pan or, even better a skillet, over medium heat, and place in the muffins in batches.
You don’t need any oil or butter, the semolina should stop them sticking.
Cook for about 7 minutes on each side, or until they feel firm and are going golden.
If they are burning on the bottom too quickly, just turn down the heat.
Once cooked, place on a cooling rack and enjoy!