In a microwave safe bowl, add milk and sugar and microwave for 1:30 or until the milk is slightly steaming. Set aside so the mixture can cool to a warm temperature.

Preheat oven to 170 F. Then turn it off once it hits that temperature.

Mix the warm water with yeast and let sit for 3 minutes.

Add the warm milk and sugar mixture with the warm water and yeast mixture and add your oil, salt, and flour.

Knead the dough with a dough hook on an electric mixture for 5 minutes.

Roll dough out to about 1 inch thickness and use a circular cookie cutter, biscuit cutter or even a cup to cut out your English muffins.

Place the cut out English muffins on a cookie sheet that has been dusted with cornmeal or semolina flour, dust the tops of the muffins with more cornmeal or semolina flour.

Place cookie sheet into a warm oven and allow the muffins to rise for 30-45 minutes.

Using an electric skillet or pan on the stove, place the English muffins and cook on 275 F. for 10 minutes per side. Place cooked muffins into a warm oven to keep warm while you finish all muffins. Slice in half when ready to eat.

*If your bottoms get too browned and the dough isn't quite cooked inside, finish the baking process in a oven with the oven at 350 F. for 5-10 minutes