Instructions

• Combine 1 1/2 cups whole milk minus 1 Tbsp, 2 Tbsp unsalted butter, and 2 Tbsp honey in a saucepan or microwave-safe container. Heat to 120°F, stir until the butter is melted, then cool the mixture to 110°F.
• Stir 1 tsp active dry yeast into the 110°F milk mixture until dissolved. Let sit 7–10 minutes, until foamy or bubbly, to proof the yeast.
• In the bowl of a stand mixer, whisk together 2 3/4 cups bread flour, 1/4 cup whole wheat flour (optional), and 1 1/2 tsp fine sea salt.
• Add the foamy yeast-and-milk mixture to the dry ingredients. Using the paddle attachment, mix on speed 2 for 8–10 minutes, scraping down the bowl once or twice. The dough will be very wet and sticky.
• Lightly dust a large mixing bowl with a little of the bread flour. Transfer the dough into the dusted bowl (the dough may still be sticky but should release from the mixer bowl). Cover with a kitchen towel and place in a warm spot (about 100°F). Let rise until doubled in size, about 2 hours.
• Line a baking sheet with parchment paper and generously dust the parchment with the 1/4 cup semolina flour for dusting.
• Dust a clean work surface generously with flour. Invert the risen dough onto the floured surface and, using floured fingers, gently press and spread the dough to an even 1/2-inch thickness.
• Using a 3-inch round cutter dipped in flour between cuts, cut out rounds by pushing straight down and then twisting. Transfer each round to the prepared, semolina-dusted baking sheet. Dust the tops of the rounds with additional semolina as needed.
• Cover the muffins on the baking sheet with a towel and let rest for 20 minutes to lightly puff. If making ahead: instead of this 20-minute rest, cover the muffins with a sheet of plastic wrap lightly dusted with flour or semolina and refrigerate overnight; when ready to cook, remove from the fridge and proceed with step 10.
• Preheat a dry cast-iron pan or griddle over low heat. Place the muffins on the dry pan spaced apart, cover with a lid, and cook until the bottoms are golden brown, about 6 minutes, rotating or moving the muffins halfway through for even browning. Reduce heat if they brown too quickly.
• Flip the muffins when the tops look matte and they have puffed. Cook uncovered on the second side for 4–5 minutes. Check that the center reaches 200°F with a thermometer.
• Transfer the cooked muffins to a wire rack to cool. To split, pierce all around with the tines of a fork and pull the halves apart. Store or serve as desired.