Combine 4 tablespoons of butter, salt, sugar, egg, flour, and yeast in the bowl of your stand mixer. At low speed, start mixing ingredients together. Slowly pour in the milk.
Mix dough for 5 minutes at medium-high speed. When finished, the dough will be very stretchy, shiny, and sticky.
Form the dough into a ball and cover the bowl. Let the dough rise in a warm area for 1 to 2 hours until doubled in size.
Gently divide the dough into 16 pieces. Shape each piece into a smooth ball. Flatten the balls until they are about 3½ -4 inches in diameter. Sprinkle a baking sheet with cornmeal, semolina flour or farina. Place muffins on pan. Sprinkle tops with additional cornmeal, semolina flour or farina.
Cover the muffins and let them rest for 30 minutes to slightly rise, Warm a griddle to low heat. If a griddle is not available, a large heavy skillet can be used. Melt the remaining 1 tablespoon of butter on griddle and add muffins leaving some space around them, do not crowd.
Cook the muffins over low heat for 10 to 15 minutes per side, or until their exterior is golden brown, and their interior is cooked all the way through. Be patient, muffins need time to rise and cook thoroughly. Depending on your pan or griddle size, muffins may need to be done in batches.
Muffins need to cool for at least 10 minutes before enjoying. Use a fork to split muffins in half.
Toast and serve with Challenge Butter.
Although using a stand mixer is the preferred method, if one is not available, you can stir dough by hand in a large mixing bowl.
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