In a medium bowl, combine warm water, granulated sugar, and instant dry yeast. Stir gently and let sit for 3 to 4 minutes until frothy.

Add all-purpose flour and salt to the yeast mixture. Gradually pour in milk and melted butter, mixing until a sticky dough forms.

Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 60 to 90 minutes until doubled in size.

Once risen, punch the dough down and roll to a thickness of about ½ inch. Cut out muffins with a 3-inch round cutter and place them on a cornmeal-dusted baking sheet.

Cover the shaped muffins with a kitchen towel and let them rise for another 45 minutes.

Heat a non-stick pan over medium heat and cook the muffins, covered, for about 5 minutes on one side. Flip and cook for another 4 to 5 minutes until golden brown and cooked through.

Transfer the muffins to a wire rack to cool completely.