In a small bowl, combine warm milk, active dry yeast, and sugar. Allow to sit for 5-10 minutes until foamy.

In a large mixing bowl, whisk together flour and salt. Make a well, pour in melted butter and foamy yeast mixture. Stir until shaggy dough forms.

Transfer the dough onto a floured surface and knead for 6-8 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a towel, and let it rise for 1 to 1.5 hours until doubled in size.

Punch down the dough, roll it out to 1/2 inch thick, and cut out muffins. Let rise uncovered for another 30 minutes.

Heat a skillet over low to medium heat, sprinkle with cornmeal, and cook muffins for 7-8 minutes on each side.

Transfer cooked muffins to a wire rack to cool. Slice and toast as desired.