Instructions

1. In a medium bowl, add the flour, yeast, and salt. Mix briefly.
2. In a separate jug, add the milk, water, and butter. Pop it into the microwave for 15-30 seconds or until it’s lukewarm and the butter has melted. Take care not to let it get too hot.
3. Add the wet ingredients to the dry and mix until you form a dough. The dough will be quite soft and a little sticky
4. Once the dough has come together, just scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Now let it sit at room temperature for a minimum of 12-18 hours. 
5. After 12-18 hours, the dough will have doubled in size. Turn it out onto a floured surface. Cover with cling wrap and a kitchen towel, and let rest for 10 minutes.
6. After resting, the gluten will have relaxed. You can now roll it out to slightly under an inch in thickness. Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to another baking tray lined with parchment. Any scraps can you re-rolled and made into another muffin. 
7. Cover the muffins with plastic wrap and a tea towel and let them rest for about 40-45 minutes. After 45 minutes, the dough circles will have puffed up a little. 
8. Heat a large nonstick frying pan over a steady, medium to medium-low heat.
9. Using a flat spatula, carefully move over the English muffins onto a nonstick frying pan and cover with a lid.
10. Leave at least 2 inches between each muffin. Take extra care when moving your muffins to avoid compressing the dough and knocking out the bubbles.
11. Cook on this side for about 6-7 minutes. The steam created with the lid on will help the muffins rise and cook through fully.
12. Flip over and cook on the other side for another 3-4 minutes.
13. Set the muffins aside to cool down before eating them fresh. These muffins also toast really well.
    Store for 4 days at room temperature or freeze for up to 8 weeks.