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In a medium bowl, add flour, yeast, and salt, stir to combine.
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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.
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Add the wet ingredients to the dry and mix until a soft and sticky dough forms.
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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.
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The next day, the dough will have doubled in size.
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Place it onto a floured surface, cover again with plastic wrap and a kitchen towel and let rest for 15 minutes.
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Roll it out to about one-inch disk in thickness.
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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.
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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.