Heat in a saucepan until very warm:
3 c. milk
1/4 c. butter
In large mixer bowl, combine:
1/4 c. sugar
2 tsp. salt
2 pkgs. dry yeast
3 c. flour
With mixer at low speed, gradually beat liquid into dry ingredients. Increase speed and beat 2 minutes, or beat vigorously by hand.
2 c. flour
2 c. flour, or enough to make a stiff dough
Turn dough onto lightly floured surface and knead just until well mixed, about 2 minutes. Shape dough into a ball and place in greased large bowl, turning once. Cover; let rise in warm place until doubled, about 1.5 hours. Turn onto lightly floured surface; cover for 15 minutes and let dough rest. Meanwhile, place cornmeal in a pie plate. Roll dough about 3/8″ thick. Cut dough into 3″ circles; reroll scraps to make 36 circles in all. Dip both sides of each circle in cornmeal; place circles on cookie sheets. Cover and let rise in warm place until doubled, about 45 minutes. Brush large skilet with oil and heat. When medium hot, put in 6 muffins, cook 8 minutes on each side or until brown. Repeat until all are cooked. To serve, split muffins horiontally with tines of fork and toast.