I doubled the recipe as I almost always do. If you don't want as many, just cut the recipe in half. Start by adding 6 T. of sugar in the bowl of your mixer.
Add flour until the dough pulls away from the sides of your mixer bowl. Knead until you have a nice smooth tight ball.
Split the ball in half and put each half in a bowl coated with cooking spray. Turn balls to coat, cover with plastic and let rise until doubled in bulk. This could take up to 2 hours.
This glass happened to be the size of an English muffin so I used it to cut them out. I dusted the flour off of the scraps and re-rolled it and used it a second time.
Place the muffins on yellow cornmeal covered cookie sheets and let them rise for about 20-30 minutes. Leave room between each muffin so they will not touch each other when they rise.
Place them on a preheated 350 degree electric griddle. You can also cook them in a cast iron pan over medium heat. You could really use any heavy pan. Sprinkle the surface first with more cornmeal. They should cook on each side for about 6-7 minutes depending on your heat source.
After the first 6-7 minutes flip them over and continue to cook for another 5-6 minutes until they look like this.