Activate the Yeast: In a small mixing bowl, combine warm water, instant dry yeast, and granulated sugar. Let sit for 3-4 minutes until frothy.

Make the Dough: In a large bowl, mix all-purpose flour and salt. Gradually add the yeast mixture and milk, stirring until sticky. Incorporate melted butter.

First Rise: Cover the bowl and let rise in a warm area for 60-90 minutes until doubled in size.

Shape the Muffins: Punch down the dough, roll to ½ inch thick, and cut circles. Place on a cornmeal-dusted baking sheet, let rise for 45 minutes.

Cook the Muffins: Heat skillet over medium, cook muffins 5 minutes on one side, flip and cook for an additional 4-5 minutes.

Cool and Serve: Transfer to a wire rack to cool completely before slicing and toasting.