Homemade English Muffins

I'm still tinkering with this recipe. Expect to see updates as the weekends roll on. It's not as airy as I had hoped for, but it's a decent homemade breakfast bite. I personally recommend coupling it with my lemon curd recipe. Mmm...

Ingredients
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
4-5 cups all-purpose flour
1 teaspoon salt

Heat the milk on the stove over medium high heat until little bubbles start to form. Take milk off the heat, add in sugar, mix to dissolve and set aside.

Mix warm water with yeast packet. Set aside for 10 minutes until it looks milky.

Using a stand mixer and the paddle attachment, mix 3 cups of flour with milk, yeast mixture and melted shortening for one minute on high. Add salt and flour, a little at a time until you have a soft dough. (The original recipe I adapted this from said an additional 3 cups of flour, which was WAY too much. I used 1.5-2 cups max.)

Knead the dough. (Mine was pretty stiff, but still turned out ok in the end). Set in a buttered bowl, cover and let rise 30-45 minutes. Punch down the dough and roll out to 1/2 inch thickness. Cut with a biscuit cutter and dust with corn meal. Cover and let rise another 30 minutes.

Cook on a buttered griddle at 325* (350* was too hot) for 3-4 minutes per side until golden brown. Fork split, toast and eat!