Sort ingredients
cburns1
QR Code
Listen
Pdf
Mix water, milk and butter together. Warm to room temperature.
Add starter, honey, salt, and flour. Mix until evenly combined.
Cover and let rest until dough doubles in size (9-12 hours on counter, overnight in fridge, or 5-6 hours in oven with light on).
Pour dough onto a floured counter. Sprinkle semolina flour or cornmeal onto a cookie sheet with parchment paper.
Cut dough into desired size and shape into balls with floured hands, bringing sides toward center and pinching until seams are sealed. Place seam side down on cookie sheet.
Cover with a towel and let rest until dough balls are puffy, about one hour.
Heat a cast iron pan to 350°F (or 200°F for the muffin surface). Cook muffins until golden brown and fully cooked, or finish in the oven if needed.
Cool on a baking rack while cooking remaining muffins.