In a large bowl, warm water should be combined with instant dry yeast and granulated sugar. Let this sit for 3-4 minutes until foamy.

Add all-purpose flour and salt to the yeast mixture, alternating with warm milk. Stir until the dough forms a ball, then pour in melted butter.

Transfer the dough to a floured surface and knead gently for about 5 minutes until smooth. Place it back in the bowl, cover, and let it rise for 60 to 90 minutes.

Turn the dough out and roll it to about ½ inch thick using a biscuit cutter to cut out 8 circles.

Arrange the circles on a baking sheet dusted with cornmeal. Cover and let rise for another 45 minutes.

Heat a skillet over medium heat; place muffins and cover with a lid. Cook for 5 minutes on one side, flip, and cook for another 4-5 minutes.

Transfer the muffins to a wire rack to cool completely.