In a bowl, combine the warm milk, sugar and yeast. Give it a stir and let it sit for a few minutes.

In a stand mixer bowl, combine the flour, egg, salt, yeast mixture, and mix until a dough forms.

Add in the butter and continue to knead the dough until smooth.

Lightly grease the bowl and dough, cover and let the dough rise (proof) in a warm place until doubled in size.

Lightly dust the work surface with semolina flour or rice flour.

Use a dough scraper to divide the dough into 15 equal portions.

Shape into round balls, being careful not to deflate all of the air bubbles.

Lightly dust the pan with semolina flour that you plan on cooking the English muffins on.

Place the the shaped English muffins on the pan/baking sheet and leave enough space in between muffins.

Sprinkle additional semolina flour on top of the muffins.

Note: depending on how large your pan is, you may need to do this in batches.

Repeat with the remainder and cover with a large piece of parchment paper.

When the English muffins have puffed up slightly, cook on the stove over medium-low heat, about 7-8 minutes per side, flipping halfway, until golden brown and crisp.

Cool completely before using a fork to split the muffins in half.