Ingredients
1 cup milk
6 cups all-purpose flour
2 tablespoons white sugar
1 cup warm water
1/4 cup melted shortening
1 package active dry yeast
1 teaspoon salt
Directions
Slowly warm the milk in a small saucepan for 10 minutes. Dilute sugar into the milk. Set aside until lukewarm. Prepare yeast by diluting in warm water. Set aside for 10 minutes. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make soft dough. Knead. Place in greased bowl, cover, and let rise. Punch down. Roll out to about 1/2 inch thick. Cut rounds with cookie cutter. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Sprinkle the muffin tops with remaining cornmeal. Cover with plastic wrap and let rise for 30 minutes. Heat the griddle. Grease before cooking muffins on griddle. Flip to the other side after 10 minutes. Allow to cool and place in plastic bags for storage. Cut split and toast muffins. Spread butter and jam.