Activate the Yeast: In a mixing bowl, combine 1 cup of warm water, 2 teaspoons of instant dry yeast, and 2 teaspoons of granulated sugar. Stir gently and let it sit for 3-4 minutes until foamy.

Make the Dough: Add 4 cups of all-purpose flour and 1 teaspoon of salt to the yeast mixture. Gradually mix in 1 cup of milk and 2 tablespoons of melted butter. Knead for about 5 minutes.

First Rise: Shape the dough into a ball, place it in a greased bowl, cover, and let it rise for 60-90 minutes until doubled.

Shape the Muffins: Punch the dough down, roll out to ½ inch thick, cut rounds, and place them on a baking sheet dusted with cornmeal. Cover and let rise for another 45 minutes.

Cook the Muffins: Preheat a skillet over medium heat, cook muffins for 5 minutes on one side, then flip and cook for another 4-5 minutes until golden brown.

Cool and Serve: Transfer to a wire rack to cool completely before slicing.