English Muffins

Mix together flour, yeast, and salt in a medium-sized bowl and set aside.

In a microwave-proof measuring cup, add milk and water and microwave for 30 - 40 seconds until lukewarm. Add melted butter and stir well.

Add wet ingredients to dry ingredients and blend just until a dough forms. It will be sticky.

Tightly wrap the bowl with plastic wrap and a kitchen towel, and let sit at room temperature for 12 hours. (NOTE: If you need you need to cook later, you can put in the fridge after the 12-hour proofing process for up to another 18 hours).

Turn dough out onto a floured surface and cover with plastic wrap and let rest for 10 minutes. Take a rolling pin and roll dough out to about 1" thickness.

Take either a 3" cookie cutter (a coffee cup or a drinking glass works in a pinch, too) and cut out each muffin. Loosely cover with plastic wrap and let proof for 45 minutes.

Heat an ungreased skillet with a lid over medium heat and cook for 6 minutes, then flip and cook covered for an additional 3 minutes. Cook in 2 separate batches so as not to crowd skillet.

Serve warm.