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½ cup water

½ cup whole milk

2 tsp any dry yeast

2½ cups all-purpose flour

1 tsp salt

½ tbsp vegetable oil, for greasing

2 tbsp semolina or fine cornmeal

Butter, for the pan

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Method 1: Stand Mixer

1. Activate the yeast by combining the milk and water in a small bowl, microwaving until lukewarm, then stirring in the yeast and letting it sit for 5 minutes.

2. Mix the dry ingredients by whisking together the flour and salt in the bowl of a stand mixer.

3. Combine and knead the dough using the dough hook attachment on medium-low speed until the dough comes together, then increase speed to high and knead for another 3 minutes.

4. Let the dough rise by shaping it into a ball, greasing the bowl, and covering it to rise for 2 to 3 hours.

Method 2: No-Knead

1. Activate the yeast by combining the milk, water, and salt, microwaving until lukewarm, then stirring in the yeast and letting it sit for 5 minutes.

2. Make a rough dough by transferring the mixture to a large bowl, adding the flour, and mixing with a fork.

3. Cover and leave for 30 minutes, then perform a round of stretches and folds, repeating this process for a total of four rounds.

4. Let the dough rise for 1 to 2 hours after the final stretch and fold.

Both Methods

1. Prepare the baking sheet by dusting it with semolina or fine cornmeal.

2. Shape the muffins by dividing the dough into 6 equal portions, shaping them into balls, and pressing them down.

3. Allow the dough to rise again for about 45 minutes.

4. Cook the muffins in a preheated skillet on low heat, adding butter and cooking for 5 or 6 minutes on each side.

5. Allow to cool for 10 minutes before serving.