Ingredients

• 2.25 teaspoons active dry yeast
• 1 Tablespoon sugar
• 1 Cup buttermilk, warmed
• 4 Tablespoons unsalted butter, room temperature
• 2 Tablespoons oil
• 2 teaspoons kosher salt
• 3.5 cups bread flour
• cornmeal (for dusting)

Method

1. Whisk yeast, sugar, and 1 cup warm water together. Let it sit for 5 minutes, until yeast is active and bubbly.
2. Add buttermilk, butter, oil, salt, yeast mixture, and bread flour to a bowl and stir with a wooden spoon. Keep mixing until dough pulls away from sides of bowl. Mix will be wet!
3. Transfer mixture to a greased bowl, tightly wrap, and chill in fridge overnight.
4. Next morning, dust 2 parchments with cornmeal. Divide dough into 12 pieces without deflating.
5. Fold dough inwards into a ball.
6. Place onto cornmeal pan, seam side down. Sprinkle tops with cornmeal and let sit for 60-80 minutes (double in size).
7. Heat skillet and oven to 180 C (160 C Fan).
8. Using a spatula, get under muffins and transfer to griddle. Cook on each side for 5-7 minutes (until golden brown). Transfer to a sheet and place in oven for 5-10 minutes. Cool for 30 minutes before eating.