In a large bowl, mix together the flour, yeast, and salt. Add in the milk, water, and melted butter. Stir to combine until you have a soft, sticky dough.

Scrape down the sides, incorporate any extra bits of flour, and cover with plastic wrap.

Let rise at room temperature for 8-12 hours, or overnight.

The next morning, turn out the dough onto a generously floured surface.

Press out the dough to ¾ inches tall. Using a floured 3 inch cutter, cut out rounds and transfer to a floured cookie sheet.

A bench scraper is helpful for this step, as the dough is fairly sticky.

Cover and let rise for 30-45 minutes, or until the rounds start to look slightly puffy and rounded.

Preheat a large cast iron skillet or non-stick frying pan on low-medium low heat.

Place rounds into the pan 1 inch apart and cover with a lid.

Cook for 5-7 minutes, or until the bottoms are deep golden and the sides are matte. Carefully flip the dough onto the other side and cook for an additional 2-4 minutes. Repeat with the other dough rounds.

Let the muffins cool on a wire rack until room temperature before slicing in half and toasting. If you slice one and it seems doughy in the middle, place them in a 350° F oven until they are cooked through.