Lightly dust two 32 x 28 cm baking sheets with flour. Mix flour, sugar, yeast and water in a small baking bowl until smooth. Cover with plastic wrap and let sit for about 10 minutes until mixture is creamy. Sift additional flour and salt into a large baking bowl. Press a bulge in the center, pour in butter, eggs, milk and yeast starter. Use a kitchen knife to knead into a soft dough. Knead dough on a lightly floured surface until smooth, about 2 minutes. Shape into a ball, place in lightly oiled baking dish. Cover with plastic wrap and let stand in a warm place for about 1 1/2 hours until dough has risen thoroughly.
Preheat oven to 210 degrees. Knead dough again for 2 min and roll out to 1 cm thickness. Cut out circles of 8 cm ΓΈ, place on prepared baking sheets. Cover and let rest in a warm place for 10 min. Bake muffins for 8 min, turn to the other side, bake from the other side also for 8 min.
Or as coffee or tea cakes. Muffins should be eaten the day they are made. Serve them warm with butter. Freeze for up to 3 months.
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