Whole Wheat English Muffins

In a large bowl, combine sugar, salt, yeast and 1½ cups of flour. In a saucepan over medium heat, heat milk and ¼ cup of butter until very warm.

With mixer a low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.

Gradually beat in egg and 1 cup flour or enough to make a thick batter; continue beating 2 minutes. With spoon, stir in enough additional flour (about 2 cups 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 dough over to grease top. Cover with a tea towel and let rise in a warm place, away from draft, until dough is doubled, about 1½ hours.

Punch down dough. Turn dough onto lightly floured surface, cover with bowl for 15 minutes and let dough rest for easier shaping. Meanwhile, place cornmeal in a pie plate.

With lightly floured rolling pin, roll dough about ¾ inch thick. With a 3 inch round cookie cutter, cut dough into circles. Re-roll scraps to make 18 circles in all.

Dip both sides of each circle in cornmeal; place coated circles about 1 inch apart on 2 cookie sheets. Cover cookie sheets with a tea towel and let rise in a warm place, away from draft, until doubled, about 45 minutes.

Lightly brush 12 inch skillet with vegetable oil. Over medium heat, heat skillet until hot. Place 6 circles in skillet; cook 8 minutes on each side or until browned. Repeat with remaining circles. Cool muffins on wire rack. To store muffins for later use, wrap cooled muffins in plastic wrap or foil.