Griddle-baked English muffins with cornmeal.

Steps

1. Scald milk; stir in margarine, sugar and salt. Cool to lukewarm.
2. In a large bowl, pour warm water and sprinkle yeast; allow to rise 10 min.
3. Stir in lukewarm milk mixture and 3/4 cup flour into yeast.
4. Beat in egg and beat vigorously.
5. Add additional flour to make a stiff dough.
6. Turn dough on floured surface and knead for 5 mins. (Dough may be slightly sticky).
7. Place in greased bowl, turning to grease top. Cover; rise until doubled (1 hr).
8. Punch dough down; divide in half.
9. On a board or surface heavily sprinkled with corn meal, pat each half of dough into 1/2 inch thickness.
10. Cut into circles with a floured 3 inch cookie cutter.
11. Place on ungreased baking sheets. Cover and allow to rise until doubled.
12. Place on a medium hot griddle and bake until well browned, about 10 min on each side. Cool on wire rack. Makes about 18.
13. To serve, split muffins in half and toast.