In a medium bowl, add the flour, yeast, and salt. Mix briefly.

In a separate jug, add the milk and water. Pop it into the microwave for 15-30 seconds or until it's lukewarm. Stir in the melted butter.

Add the wet ingredients to the dry and mix until you form a dough. The dough will be quite soft and a little sticky.

Once the dough has come together, just scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Now let it sit at room temperature for a minimum of 12-18 hours.

The dough will have doubled in size. Turn it out onto a floured surface. Cover with cling wrap and a kitchen towel and let rest for just 10 minutes.

After resting, the gluten will have relaxed. You can now roll it out to about 2 cm or slightly under 1-inch in thickness.

Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to another baking tray lined with parchment. Any scraps can you re-rolled and made into another muffin.

Loosely cover the muffins with plastic wrap and a tea towel and let them proof for about 40-45 minutes.

Heat a large nonstick frying pan over a steady, medium to medium-low heat.

Using a flat spatula, carefully place the English muffins onto a nonstick frying pan about 2 inches apart and cover with a lid.

Cook on this side for about 6-7 minutes. Flip over and cook on the other side for about another 3 minutes.

Set the muffins aside to cool down on a wire rack before eating them fresh.