English Muffins

Combine yeast, sugar and 1/2 cup warm water. Stir in dissolved. Let stand 5 minutes.
Combine 1.5 cups flour and salt. Stir. In another bowl, mix milk and butter. Microwave for 30 seconds, stir and microwave for another 30 seconds or until butter is melted.
Pour the yeast mixture and the milk mixture into the flour. Stir until combined into a pasty mix. Adding 1/4 cup at a time, dough should form a soft slightly sticky ball that pulls away from the bowl. Approximately 3/4 cup of flour at this point.
Knead dough on a floured surface with floured hands for 5 minutes. Add as little of flour as possible.
Shape into a ball and place in a bowl that has been coated with cooking spray. Cover with plastic wrap that has been sprayed with cooking spray. Let stand 45 minutes to one hour.
Punch down and roll out to 3/4 inch thickness. Cut into rounds with cookie cutter. Place rounds on a cookie sheet that has been covered with cornmeal. Cover with a damp towel and let rise another 45 minutes.
Heat a large skillet over medium-low heat. Spray with cooking spray. Cook in batches about 7 minutes each side. Keep heat on low while cooking.