Step 1

In a medium bowl, add the flour, yeast, and salt. Mix briefly.

Step 2

In a separate jug, add the milk, water, and butter. Pop it into the microwave for 15-30 seconds or until it's lukewarm and the butter has melted. Take care not to let it get too hot.

Step 3

Add the wet ingredients to the dry and mix until you form a dough. The dough will be quite soft and a little sticky. (NOTE: See video about holding back liquid until you get the right consistency of dough).

Step 4

Once the dough has come together, just scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Now let it sit at room temperature for a minimum of 12-18 hours. (If you want to cook off your muffins at a later time then pop the dough in the fridge after 18 hours)

Step 5

The next morning, the dough will have doubled in size. Turn it out onto a floured surface.  Cover with cling wrap and a kitchen towel and let rest for just 10 minutes.

Step 6

After resting, the gluten will have relaxed. You can now roll it out to about 2 cm or slightly over an inch in thickness. (In the video I said roll to 1 cm however I found this to be very thin later)

Step 7

Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to another a baking tray lined with parchment. Any scraps can you re-rolled and made into another muffin. Note: At this point, you can place the muffins in the fridge to be cooked off later.

Step 8

Cover the muffins with plastic wrap and a tea towel and let it rest for about 40-45 minutes. After 45 minutes, the dough circles will have puffed up a little. Proceed to cook!