1. Warm milk (about 105–110°F / 40–43°C). 2. In a bowl mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy. 3. Add butter and salt. Mix in flour gradually until a soft slightly sticky dough forms. 4. Knead 8–10 minutes until smooth and elastic. The dough should remain soft, not stiff. 5. Place dough in a lightly oiled bowl. Cover and let rise 1–1.5 hours until doubled. 6. Roll dough to about 3/4 inch (2 cm) thick. Cut rounds with a 3–3.5 inch cutter. 7. Place on a tray dusted with cornmeal. Dust tops with cornmeal too. Let rise 30–40 minutes. 8. Heat a dry skillet or griddle on low-medium. Cook muffins 5–7 minutes per side until deep golden brown. They should cook slowly so the inside cooks without burning. Internal temperature: about 200°F / 93°C. 9. Let cool completely. Important: Split with a fork, not a knife. This creates the famous nooks and crannies. SERVING IDEAS: - Butter and honey - Jam or marmalade - Eggs Benedict - Breakfast sandwich with egg and cheese - Toasted with cream cheese TIPS: - Cook slowly — rushing burns the outside. - Dough should be soft and slightly sticky. - Fork-split instead of cutting. - A cast-iron skillet works best.

   1. Eggs: Hard boil, cool, peel and chop. 2. Bread: toast or plain, your choice. 3. Chives: finely chop. 4. Parsley: finely chop. 5. In a medium bowl, combine the chopped eggs with mayonnaise. Season with salt and pepper to taste. Mix until creamy but still slightly chunky. 6. Spread the egg salad evenly over slices of bread. 7. Place tomato slices on top of the egg salad. 8. Sprinkle generously with chopped chives and parsley for freshness and color. 9. Top with the remaining bread slices. 10. Serve immediately. * Boil eggs for 9–10 minutes, then cool quickly in cold water so they peel easily. * Add mayonnaise gradually—just enough to bind without making it runny * Use ripe, firm tomatoes and fresh herbs (chives + parsley) right before serving.