In a large bowl, whisk together warm milk, sugar, and yeast. The best temp for the liquid for the yeast is 110 degrees Fahrenheit 

Add melted butter and egg, whisking until combined.

Stir in salt and flour until a shaggy dough forms.

Mix until no dry flour remains. The dough will be soft but not overly sticky.

Cover the bowl tightly and place the dough directly in the fridge

Refrigerate for at least 8 hours or overnight (up to 24 hours). This slows fermentation and improves flavor + texture. If you want to skip this step, allow to ferment for at least 1 hour or until doubles on counter before cooking.

Remove dough from the fridge 1 hour before cooking. Let it rest covered at room temperature until slightly puffy.

Turn dough out onto a lightly floured surface. Roll out to about ½-inch thickness (I like mine thinner than traditional).

Cut with a round cutter or glass. Lightly dust both sides with cornmeal.

Cook on the Stovetop. Heat a nonstick skillet or cast iron pan over low–medium heat. Place muffins in the pan with space between them. Cook for 5–7 minutes per side, until golden brown and cooked through. If needed, cover the pan loosely for the last minute to help them cook through.