Scald milk; stir in sugar, salt and butter; cool to lukewarm. Sprinkle yeast in warm water; stir to dissolve yeast.
Place 5 cups flour in mixing bowl with dough hook. Mix slowly gradually adding lukewarm milk mixture; add dissolved yeast mixture. Continue to mix for 2 minutes - dough will be sticky. Add remaining flour, 1/2 cup at a time. Continue mixing 3 to 5 minutes longer. Dough will be very soft.
Place in greased bowl, turning to grease top. Cover and let rise in warm place about 1 hour. Punch dough down; divide in half. On a board heavily sprinkled with corn meal, pat each half of dough into a 1/2-inch thickness. Cut into circles with a floured, 3-inch cookie cutter. Place on ungreased baking sheets about 2 inches apart. Cover; let rise about 30 minutes.
Place muffins on lightly-greased, medium-hot skillet (I used electric skillet with lid), corn meal side down. Bake about 10 minutes on each side until well browned. Cool on wire racks.
To serve, split muffins in half and toast. Yields about 15 to 18 muffins.
