Warm the 1 cup milk in a small saucepan until it bubbles, then remove from heat. Be careful not to boil. I tested it with the finger test (clean finger...almost too hot to put finger in it)
In a small bowl, dissolve 1 packet (2 1/4 tsp) yeast in warm water with a pinch of sugar. Let stand until creamy, about 10 minutes.
In a large bowl, combine the milk, yeast mixture,melted butter and 3 cups flour. Beat until smooth.
Add salt and rest of flour, or enough to make a soft dough. I only had to add an additional 2 cups. The orginial added 3 cups. The dough should be soft and pliable but not sticky. Knead. Place in greased bowl, cover, and let rise about 1 hour.
Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, or drinking glass. I used a cookie cutter that was about 2 1/2 inches in diameter. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. I put the muffins in for about 15 minutes at 200 to finish cooking on the inside!
Allow to cool and place in plastic bags for storage.
Homemade English Muffins makes approximately 12 (depends on size of muffin)