Mix dough: Add yeast, milk, honey, egg, butter, salt, and 1 cup flour to a mixing bowl and mix well. Add remaining flour and stir everything until very well combined, to form a soft, sticky dough. Cover bowl and rest for 20 minutes.

Scoop onto baking sheets: Line two sheet pans with parchment paper and sprinkle cornmeal between the two. Grease a 1/4 cup measuring cup with non-stick cooking spray and scoop batter into equal portioned “blobs” onto the cornmeal on the sheet pans.

Press and shape each batter blob into a flat, round disk, around 3 inches in diameter, then flip to the other side, to coat both flat sides lightly in cornmeal. Space the dough discs at least an inch apart along both baking sheets to give them room to rise.

Rise: Cover the pans with a light kitchen towel or plastic wrap and allow to rise for 1 1/2 hours.

Cook: Heat a griddle to about 325 degrees (or a cast iron or nonstick skillet over medium/medium low heat). Use a spatula to gently pick up the English muffin disks and place them on the hot pan. Cook for 7-10 minutes. They will puff up, and the bottom will get golden. Flip to the other side (they will deflate a little) and cook for another 7-12 minutes, until golden on the bottom and when you touch the sides and gently press, it no longer feels doughy. (Or until the center of a muffin registers about 200°F on an instant-read thermometer). You can always take one off and gently test it. Cook longer if still doughy.

Cool and Serve: Remove English muffins to a wire cooling rack and allow to cool completely before splitting open and eating. To spit open, poke the tines of a fork all around the outside center of each muffin, then split apart.

Toast them and serve with butter, jam, marmalade, or peanut butter, or use them to make Eggs Benedict, or a breakfast sandwich.

Store English muffins in an airtight container at room temperature for 3-4 days.