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Add the yeast and sugar to the lukewarm milk. Whisk together and set aside until nice and foamy.
In a large bowl (or the bowl of your stand mixer), whisk together the bread flour and salt. Make a well in the centre.
Pour in the foamy yeast mixture and the melted, cooled butter. Use a spatula to mix until a shaggy dough forms.
Knead by hand for 10 minutes, or with a dough hook for 5–6 minutes, until smooth and elastic.
Shape the dough into a ball and place it into a lightly oiled bowl. Cover and leave in a warm spot for 45 minutes, or until doubled in size.
While the dough is rising, prepare a tray by sprinkling it generously with semolina flour.
Once doubled, gently punch the dough down and roll it out to about 1 inch thick. Cut out rounds using a cookie cutter or a drinking glass.
Place each muffin onto the prepared tray, coating both sides in the semolina. Cover and leave to rise again for 45 minutes, or until nice and puffy.
Heat a dry frying pan over medium-low heat. Cook the muffins for 6–8 minutes on one side until golden brown, then flip and cook for another 6–8 minutes on the other side.
Split them open then serve with butter and jam, or use them for the best bacon and egg muffin.
Freezer friendly! Just cool completely before freezing.