Anyways, it's bread so we followed the recipe exactly. We will definitely make them again. The recipe says 16, we got 22. It may be because they were smaller or because we REALLY let our dough rise. If you need them to be the exact same size, not judging I do it too, you should probably weigh the balls.
(Adapted from Homemade English Muffins)
1 3/4 cups lukewarm milk (I heated my milk in the microwave, 30 sec on med, stir, repeat till 100º)
2 1/4 tsp (1 pkg) yeast
3 Tbsp butter, softened
1 1/4 tsp salt
2 Tbsp sugar
1 large egg
4 1/2 cups flour
Pam for bowl and hands
Cornmeal for griddle
Place milk in the bowl of your stand mixer fitted with the paddle attachment and sprinkle yeast over top.
Let sit for 10 minutes and then add the butter, salt, sugar, egg, and flour.
Mix on low until the flour is incorporated and then switch to medium and beat for 5 minutes - dough will be very soft and sticky.
Scrape dough out into an oiled bowl and cover, letting rise for ~2 hours.
Keeping your hands well oiled to prevent the dough from sticking, pinch golf ball sized pieces of dough off (2 oz, if you have a kitchen scale), form a ball, and place on a griddle pan that is generously dusted with cornmeal.
Lightly press down on the balls once on the pan (I could fit 8 on my large pancake griddle and then I put the remainder on a baking sheet to cook in three batches).
Let rest for 20 minutes to rise again. This is what mine looked like in the cornmeal, risen, before cooking.
Turn burner or grill to medium low and cook until golden brown, about 14 minutes on each side. (If they brown too quickly, reduce the heat.)
Carefully transfer the second batch to the griddle so as not to deflate them and cook until done.
Let cool completely on a rack before splitting open with a fork.
Muffins will keep fresh on the counter a few days and freeze well.
Here's a finished picture!