• In a medium bowl, add flour, yeast, and salt, stir to combine.
• In another bowl, add the milk, water, and butter, microwave for30 seconds or until lukewarm and the butter has melted. Do not make the mixture too hot.
• Add the wet ingredients to the dry and mix until a soft and sticky dough forms.
• Scrape down the sides of the bowl and cover tightly with plastic wrap and a clean kitchen towel. Let it sit at room temperature for a minimum of 18 hours.
• The next day, the dough will have doubled in size.
• Place it onto a floured surface, cover again with plastic wrap and a kitchen towel and let rest for 15 minutes.
• Roll it out to about one-inch disk in thickness.
• Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to a baking tray lined with parchment paper. You can place the muffins in the fridge to be cooked off later.
• Cover the muffins with plastic wrap and a tea towel and let rest for about 40-45 minutes for the circled tp puff up more.

Cook:

• Heat a large nonstick frying pan over medium-low heat.
• Place the English muffins onto the frying pan, leaving at least 2 inches between them, and cover with a lid.
• Cook for about 6-7 minutes, flip over and cook on the other side for another 3-4 minutes.
• Repeat with the remaining muffins.
• Store for 4 days at room temperature or freeze for up to 8 weeks.