Instructions:

1. Warm the milk in a saucepan until it bubbles. Quickly remove from the heat.
2. Add in the sugar while stirring until it is completely dissolved. Let cool until it becomes lukewarm.
3. Using a small bowl, dissolve the yeast in warm water. Let it stand until it becomes creamy. This will take you about 10 minutes.
4. Using a large bowl, combine the milk, yeast mixture, shortening and the 3 cups of flour. Beat the mixture until it is smooth. Add the salt, the rest of the flour, or just enough of it to make a soft dough. Knead the dough. Place it in a greased bowl.
5. Cover the bowl and allow the dough to rise.
6. Punch the dough down. Roll it out to ½ inch thick. Cut round using a biscuit cutter, a drinking glass, or an empty tuna can. Sprinkle cornmeal on a waxed paper and se the rounds on the paper to rise. Sprinkle cornmeal on top of the muffins. Cover and let it rise for about half an hour.
7. Heat the greased griddle. Cook the muffins on the griddle for about 10 minutes on each side using medium heat.
8. Keep the baked muffins in a warm oven until you are finished cooking. Allow the muffins to cool and store in plastic bags.
   To use, split the muffins and toast.