1Sift the flour and salt into a bowl and leave in a warm place.
2Dissolve the yeast and sugar in 1/2 cup of the warm milk and water.
3Leave to froth, then mix in the fat. Stir all the liquid into the warm flour and beat well until smooth and elastic.
4Cover and prove in a warm place for 50 minutes or until doubled in bulk.
5Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
6Round 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.
7Put onto a greased baking sheet and cover (I use greased plastic wrap) and put in a warm place to prove for 30-40 minutes or until springy to the touch.
8Leave room for expansion and be careful not to over-prove, as the muffins will get flabby and lose their shape.
9Warm and grease the bakestone lightly and lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath.
10Turn and cook the other side.
11Wrap in a cloth and keep warm if cooking in batches.
12To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter. These are strongly recommended.