Combine the milk, water, salt and sugar then warm it to body temperature. 37° C or 98° F to be more precise.
Add the yeast and let it bloom (activate) for 10 minutes.
Add the flour to a stand mixer fitted with a dough hook attachment, followed by the warm yeasty liquid.
Mix this on medium speed until well combined. It should take about 5 to minutes to get a smooth dough.
Add the room temperature butter in small pieces and keep mixing for another 5 minutes until fully incorporated and the dough is smooth and elastic.
Shape the dough into a smooth round ball. Cover with a damp towel or plastic wrap, and let it proof for 2 hours at room temperature, or until doubled in size.
Prepare a tray rubbed with neutral oil or sprayed with cooking spray. Sprinkle with semolina.
Deflate the dough and divide it into 40 gram or 16 equal pieces.
Roll the pieces into roughly round shapes and rest under a damp tea towel or plastic wrap for 10 minutes to relax the gluten.
Shape the muffins into round, tight and smooth, dough balls. Place onto the semolina sprinkled tray you prepared earlier. Cover with another tray turned upside down and let it prove in a warm place until jiggly and fully risen.
Heat a skillet or non-stick pan on low heat. Do not add oil. Keep the pan dry.
Carefully cook the muffins 3-4 minutes on each side until golden brown and cooked through. A toothpick inserted to the centre should come out clean.
Once cooked, let them cool down slightly on a wire rack before serving or storing.
Video
Notes
Flour - All-purpose and white bread flour is most suitable, but a small amount of wholemeal or other flours can be substituted. No more than 10%.
Yeast - If using fresh yeast, double the amount. Can also be made with sourdough starter by using 15% or 52 grams of active starter. Fermentation will take much longer than with fresh or instant yeast.
Storage instructionsOnce cooled you can store it airtight at room temperature for 24 hours or for best results freeze it to keep fresh for longer. Avoid storing homemade bread in the fridge as it goes stale quicker.Classic tipOnce the muffins are cooled down, poke holes into the centre along the sides of the muffins with a fork. This is so that you keep the nooks and grannies structure of the muffin when you split it.