Ingredients for 8 - 10 muffins:

3 cups unbleached white flour

1 package active dry yeast or Rapid-Rise yeast

1 teaspoon sea salt

1 cup whole milk at room temperature

3/4 cup water at room temperature

Combine the flour, yeast and salt in the work bowl of a mixer and stir to thoroughly mix.  Combine the milk and water before adding them to the dry mixture with the paddle attachment at low speed.  Turn up the speed and watch the soft dough stick equally to the beaters and the sides of the bowl. If the consistency is to firm to stretch evenly, add water by the tablespoon until this balance is achieved. Beat for 2 - 3 minutes until the dough is smooth.  Wipe the paddle clean.  Stir the dough down from the sides of the bowl, cover and let the dough rise at room temperature for 1 hour.

Heat a cast-iron or heavy aluminum 12-inch skillet on a low setting.  The surface temperature should reach 360 degrees measured with an infrared thermometer. Oil the bottom and interior of muffin rings to fit into the skillet. (You can make your own rings from pet food tins.)  Punch down the risen dough and pull off a 1/3-cup piece. It will be sticky and stretchable. Set it in a muffin baking ring on the hot surface. Fill remaining rings this way.  Spread the dough, if necessary, to fill the rings.

Bake muffins 5 - 7 minutes depending on their thickness.  Turn the muffins and continue another 5 - 7 minute or until an instant-read thermometer inserted through the center of the muffin reaches 200 degrees. Release the muffins from the rings, brush the pan and rings with oil and continue baking muffins. Let baked muffins cool for 10 minutes on a wire rack, pull them apart with fingers,  fork or muffin splitter.