English Muffin, so you don't have to buy them anymore!

Make sponge by combining water, milk, and sugar (heat to 110F). Add yeast and let sit for 10 minutes. In a stand mixing bowl, add flour and salt. Pour the wet mixture into the flour while on low speed. When combined, increase speed to medium and knead for 8 minutes. Rest in an oiled bowl for 1 hour. Flatten out on a floured surface to 1 inch thick and cut with a 3-inch cutter. Rest muffins on parchment laid with semolina flour for 30 minutes. Heat a pan on low for 10 minutes until hot and sprinkle more semolina on the pan. Cook muffins covered for 5 minutes on each side, then serve!