This recipe or formula comes from Peter Reinhart's The Bread Baker's Apprentice: Mastering The Extraordinary Bread. I am really into these days and I have been really happy with everything that I have made from it. It makes six muffins.
2 1/2 Cups Bread Flour
1/2 Tablespoon Sugar
3/4 Teaspoon salt
1 1/4 teaspoon instant yeast
1 tablespoon unsalted butter or shortening
3/4 cup to 1 cup milk or buttermilk
Combine dry ingredients:flour, sugar, salt, and yeast.
Add butter and milk
Knead dough for 10 minutes until it is tacky but not sticky
Oil a bowl and coat the dough in the oil than cover it.
Let it ferment for 60-90 minutes
Then cut the dough into six pieces and then roll them into balls.
Put dough balls onto a parchment paper lined sheet pan. Lightly oil the balls and cover loosely with plastic wrap.
Let them proof for 60-90 minutes
Then comes the fun part!
Heat a skillet at medium heat and pre-heat the oven to 350.
Spray the skillet with oil then place the muffins in the skillet making sure not to let the muffins touch. I did it in to batches of three or four. Let them brown on both sides in english muffin fashion and then immediately put them in the oven for 5-8 minutes. Don't wait for the all the muffins to be finished on the skillet to put them in the oven.
They come out looking pretty legit. I felt pretty accomplished with myself when they came out.