In saucepan, warm milk, water and sugar together until about 110 degrees F. Stir in yeast and let it sit until foamy, about 5-7 minutes.

In large bowl or in bowl of stand mixer, mix together flour and salt.

Into saucepan with yeast mixture, add melted butter and egg.

Pour liquid mixture into flour mixture. Using stand mixer or hand mixer, mix on low speed, then increase to medium-high, until dough is smooth and elastic, about 7 minutes.

Lightly oil a mixing bowl and transfer English muffin dough. Cover and let rise until doubled in size, about 1 hour.

On floured work surface, gently pat dough to just under 1-inch thick. Dust two baking sheets with semolina or cornmeal.

Cut dough into rounds using 3-inch cutter and place cut-outs on prepared sheets. Cover loosely and let rise again about 30 minutes.

Heat skillet or griddle over very low heat. Sprinkle semolina or cornmeal on cooking surface. Arrange dough rounds on griddle or skillet, cover, and cook 5-6 minutes per side, until golden-brown and cooked through.