In a large mixing bowl, combine the flour, sugar, yeast, and 1 tsp of salt. Gradually pour in the milk, using your hands to mix until a soft dough forms.
Knead the dough on a lightly floured surface for 8–10 minutes, until it becomes smooth and elastic. You can also do this in a stand mixer with a dough hook if you prefer
Roll the dough out to about 1cm thick. Use a 7.5cm round cutter to cut out circles, gathering and re-rolling any leftover dough to get about 8 muffins
Place the dough rounds on a baking tray dusted with semolina (or flour). Sprinkle the tops with a little more semolina (or flour), cover loosely with a clean tea towel, and leave to rise in a warm place for around 60-90 minutes, or until doubled in size.
Heat a heavy frying pan over medium heat. Cook the muffins in batches for about 5-6 minutes per side, until golden brown and cooked through. If they start browning too fast, reduce the heat to ensure the centres cook properly. If they brown too much and not quite cooked all the way through, put in oven for 4-5 mins on 180°C to finish cooking them through.
Transfer to a wire rack to cool slightly. These muffins are best served warm, but once cooled, they can be stored in an airtight container for up to 3 days.
