Mix
1/4 cup warm water
1 tablespoon yeast
Pinch of sugar
Let rest someplace warm until foamy
Melt
1 1/4 cup milk
2 tablespoons butter
Knead all of the above together with
4 to 4 1/2 cups unbleached all-purpose flour
2 teaspoons salt (or less if you used salted butter)
1 egg
Cover and let it rise until doubled
Place a sheet of parchment paper on the counter
Put half the dough on this and push it flat with your hands
Then place another sheet of parchment paper over this
Roll it out until it's about once inch thick
Cut it with a large, round cutter, glass, or whatever you have
Re-form and re-roll the dough until it is all cut
Warm a cast-iron skillet and then reduce to low heat
Add the muffins to the pre-heated pan
Flip once they are golden on one side
If you cut them extra thick, then flip them on the edge and brown them all the way around to ensure they cook through to the center.