Butter a 4 quart mixing bowl.

In a small bowl, combine warm water and a pinch of sugar.

Sprinkle active dry yeast over the water mixture.

Let stand until the yeast dissolves and bubbles, about 5 minutes.

While the yeast is dissolving, in the buttered bowl, combine warm milk, softened unsalted butter, and honey.

Stir until the butter is almost melted.

Stir in 2 1/2 cups of all-purpose flour and the dissolved yeast mixture.

Beat on high speed for 3 minutes.

Cover and let rise in a warm place until doubled in size, about 30 minutes.

Butter a separate 4 quart bowl.

Stir salt into the bread mixture.

Stir in enough of the remaining all-purpose flour with a wooden spoon until a dough forms a ball.

Turn the dough out onto a well-floured surface.

Knead until smooth and elastic, about 8 to 10 minutes, adding enough of the remaining flour to keep the dough from sticking.

Place the dough in the buttered bowl, turning once to butter the surface.

Cover and let rise in a warm place until doubled in size, about 45 minutes.

Punch the dough down to release the air.

Divide the dough in half.

Sprinkle a board generously with cornmeal.

Turn the dough out onto the board.

Sprinkle cornmeal over the top of the dough.

Gently roll half of the dough at a time to about 1/2 inch thickness.

Cut with a floured biscuit cutter into 3 inch rounds.

Repeat with the remaining half of the dough.

Knead, reroll, and cut dough scraps once, if desired.

Arrange the dough rounds on ungreased baking sheets, placing them about 2 inches apart.

Cover and let rise in a warm place until doubled, about 30 minutes.

Heat a lightly oiled, nonstick griddle or skillet over medium-high heat.

Lift some of the dough rounds with a spatula onto the griddle.

Cook for 2 minutes on each side.

Reduce heat to medium.

Cook, turning every few minutes, for 13 to 18 minutes until the muffins are done in the center.

Cool on racks.

Repeat cooking with the remaining muffins.

Split the muffins in half crosswise with the tines of a fork before serving.