Breakfast Griddle Muffins

Methods/steps

in medium mixing bowl dissolve yeast in warm water. add warm milk, sugar, salt, butter flavor crisco, egg and 2 cups flour. beat on low speed of electric mixer for 3 minutes. gradually stir in enough remaining flour to make very stiff dough. cover; let rise in warm place until doubled, about 1 to 1-1/4 hours. punch down dough; let rest for 15 minutes.
lightly sprinkle baking sheet with corn meal. set aside. on floured board roll dough to 1/2-inch thickness. cut into rounds with 3-inch floured cutter. place on prepared baking sheet. sprinkle tops lightly with corn meal. cover; let rise in warm place for 30 minutes.
preheat griddle or electric frying pan to 300°F. grease with butter flavor crisco. bake a few at a time for 12 to 15 minutes, or until deep golden brown, turning every 4 minutes. to serve, split with fork and toast.