Begin by combining your dry ingredients in a large bowl or stand mixer. Measure out 5⅓ cups (675g) bread flour, 2 teaspoons sugar, 1 packet (7g) fast-acting dried yeast, and 1½ teaspoons salt, whisking them together to distribute the yeast evenly throughout the flour.
Pour in 1¾ cups + 3 tablespoons (450ml) of tepid milk in a continuous stream while mixing, gradually combining the wet and dry ingredients until a shaggy dough forms.
Once the dough comes together, knead it either by hand on a lightly floured surface or using a stand mixer fitted with a dough hook for approximately 8-10 minutes, until the dough becomes smooth, elastic, and springs back when poked.
Turn the kneaded dough out onto a well-floured work surface and use a floured rolling pin to roll it to a thickness of approximately ½ inch. Using a 3-inch round cookie cutter, cut out individual muffin rounds and transfer them to a well-floured baking sheet.
Dust the tops of each muffin with 1 teaspoon fine semolina, then cover the baking sheet loosely with plastic wrap or a clean kitchen towel. Allow the muffins to rest in a warm place for about 1 hour, until they have doubled in size.
Once the muffins have risen, lightly oil a griddle or heavy-bottomed frying pan and heat it over medium heat. Working in batches of 2-3 muffins, cook them for approximately 7 minutes on each side, reducing the heat once they begin to brown to prevent burning. The muffins should develop a light golden-brown exterior while remaining soft and pillowy inside.
Transfer the cooked muffins to a wire rack to cool slightly before serving.
