Sift the flour and salt into a bowl and leave in a warm place.
Dissolve the yeast and sugar in warm (105 degrees F) milk. Let froth, then mix
in the butter. Stir all the liquid into the warm flour and beat well until smooth
and elastic. Cover and proof in a warm place for 50 minutes or until doubled in
Turn onto a well-floured board and knead, working a little more flour if necessary
to make the dough easier to shape. Round up the dough, roll into a thick sausage
shape and (using the sharpest knife you have) slice into 8 to 10 portions, each
about 1 1/2 - 1 3/4 inch thick. Shape each one into a round with straight sides.
Put onto a greased baking sheet. Cover with greased plastic wrap and put in a warm
place to proof for 30-40 minutes or until springy to the touch. Leave room for expansion
and be careful not to over-proof, as the muffins will get flabby and lose their
Warm and grease the bakestone lightly. Lift the muffins carefully onto the bakestone
and cook over very moderate heat for 8-10 minutes until pale gold underneath. Turn
and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To
serve, insert a knife in the side, pull the top and bottom slightly apart, and insert
slivers of butter.