Combine warm milk, butter, salt, sugar and egg together in the bottom of a stand mixer. In a different bowl, mix half the flour and yeast.
Using the dough hook with the stand mixer on low, slowly incorporate dry mixture into the wet until everything is mixed equally. Sprinkle in remaining measured flour until dough forms.Look and feel dough- if it looks and feels very sticky and the dough sticks to your hands, then add more flour. You want the dough to be slightly sticky--so it will stick to your hand but hardly leave any trace of dough when you pull away quickly. Knead dough for 7-8 minutes.
Cover bowl tightly with plastic wrap and let sit 1 hour or until dough puffs up to be twice the size it was originally. Remove dough gently from bowl onto a cornmeal covered workspace. No need to punch dough down. Roll out to be 1/2-3/4 inch thick and cut into 3-inch circles. Place dough circles onto cornmeal dusted baking sheet. Cover lightly with plastic wrap and let sit for 15-30 minutes.
Heat a frying pan or griddle to low heat. Do not grease, but sprinkle with cornmeal. Cook four muffins at a time, cornmeal side down first, for about 7 minutes a side.Check after about 3 to 4 minutes to see that the muffins are browning gently and are neither too dark nor too light; if they seem to be cooking either too fast or too slowly, adjust the temperature of your pan or griddle.If your pan is too hot, the edges will burn and the inside will stay raw, so it's important to find that 'golden temperature' that works for you. :)
When the muffins are brown on both sides, transfer them to a wire rack to cool, and proceed with the rest. If you have two frying pans (or a large griddle), you'll be better able to keep up with your rising muffins.
Once English Muffins are cool, break open with a fork and toast. Slather with butter and enjoy! Store extras in an airtight container for up to 5 days.
*I had to use 1-1 1/2 cups more flour (this varies based on the climate you live in)