4 ½ cups flour
2 teaspoons salt
2 tablespoons sugar
2 teaspoons yeast
1 egg, beaten
12 tablespoons butter, softened
1 ¾ cups milk, heated to 120 degrees
¼ cup cornmeal
Combine the flour, salt, sugar, yeast, egg, and 4 tablespoons of the butter in the bowl of a stand mixer. Mix on low speed until combined and then slowly add the warm milk.
When the milk is all incorporated, increase the mixer speed to medium high and let run for 5 minutes, stopping to scrape the bowl down at the halfway point. The dough will be very stretchy and will begin to pull away from the sides of the bowl.
Scrape the dough down into a ball and cover the bowl with a kitchen towel. Let rise for 2 hours in a warm spot.
Lightly flour your countertop and turn the dough out onto the flour. The dough will be very sticky. Dust the top of the dough as well. Divide the dough into 16 equal pieces but cutting the dough into 4 equal parts and then, cutting those into 4 pieces each. Flour your hands to avoid sticking and flatten each piece into a 4” disc.
Spread half of the cornmeal on a large rimmed baking sheet and place the dough discs on top, swirling them lightly in the cornmeal so it sticks. Sprinkle the remaining cornmeal on the tops of the dough, cover with a clean kitchen towel and let rise for an additional 30 minutes.
Melt 2 tablespoons of the remaining butter in a large cast iron skillet over low heat. Add the 4 of the dough disks to the pan and cook low and slow for 10-12 minutes per side until they are golden brown and crispy on the outside and cooked through in the middle. Repeat for the other 3 sets of 4 muffins, adding another 2 tablespoons of butter to the pan for each. Let cool for 10 minutes on a wire rack.