English Muffins (Dairy Free)

1 c warm water
1 c warm unsweetened alternative milk (or milk)
3 T Sugar
2 1/4 t of active dry yeast (or .25 oz packet)
5 1/2 to 6 cups of flour
3/4 t salt
1/4 c melted butter/fake butter
cornmeal, for dusting

Mix together warm water, warm milk, sugar, and yeast. Let stand for 5 minutes.
Meanwhile, sift the flour and salt and melt the butter (lukewarm).

After 5 minutes, mix in the butter. Mix in the flour. Knead until just elastic, then put in oiled bowl and cover for 60-90 minutes (until it doubles in size).

Punch down the dough on cornmeal, turn the dough over, roll out and cut out muffins. Let sit for 30 minutes.

Cook on 300 degree griddle for 10 minutes or until lightly browned, on each side (I use a cast iron skillet and set my stove on about 4 of 10 for first batch, then on low after that)