Mix together warm water and yeast. Set aside until frothy, about 10 minutes.
Heat milk in microwave for about 1 minute. Add sugar and stir to dissolve.
In the mixing bowl of a stand mixer, add salt, flour, yeast mixture, milk mixture, melted butter, and eggs. Using the paddle attachment mix on medium high speed for 5 minutes or so, until a smooth dough has formed. The dough is a soft one and will be sticky, but it does not need any more flour.
Dust your fingers with flour to prevent the dough from sticking to them and dump dough on a very lightly floured surface. Gently form dough into a ball and place in an oiled bowl. Cover with plastic wrap and set in a warm place. Allow to rise for 1-2 hours, until doubled in size.
Once the dough has doubled in size, remove onto a surface that is lightly dusted with flour and cornmeal or semolina flour. Add a light dusting of flour and cornmeal on top of the dough.
Roll the dough to about ½ inch thickness. Using a biscuit cutter, cut into circles. The scrap dough can be very gently kneaded back together and more circles cut. Cover with a cloth and allow to rise for 30 more minutes.
Preheat your oiled griddle to low heat. Cook muffins for 7-10 minutes on each side, until golden brown.
Once removed from the heat, use a fork to poke around the center of the muffin to make it easy to split in two.
Allow to cool completely. Serve toasted with butter, jam, or honey and enjoy!