1. Add salt, butter and sugar to scalded milk.
2. Stir until sugar is thoroughly dissolved.
3.
Let cool to lukewarm.
4. Add the dissolved yeast and egg and mix well.
5. Add 2 cups of flour, stirring
to blend well.
6. Slowly add enough of the rest of the flour to stirring to form a soft dough.
7. Turn
out of bowl and knead in the remaining flour until firm and elastic.
8. Put in a greased bowl, cover and let rise
till double. (about 1 hour)
9. Punch down.
10. Roll out on floured surface to just under 1/2-inch thick.
11. Cut into circles (about 3").
12. Sprinkle waxed paper with corn meal and put the cut dough on this
surface.
13. Sprinkle cornmeal over tops also.
14. Cover and let rise until double (about 1 hour).
15.
Using a griddle heated to medium heat, cook the muffins until lightly browned on each side. (between 7 and 10 minutes).
Yields: About 1 dozen muffins.
