Easy English Muffins

• 1 pkg. (13 3/4 oz.) hot roll mix
• 3/4 c. warm water
• 1 egg
• corn meal

Dissolve yeast from roll mix package in warm water. Stir in egg. Add flour mixture from package; mix well. Cover; let rise until doubled. Generously sprinkle baking sheets with corn meal. Turn dough onto a lightly floured surface; knead. Roll to 1/4 inch thickness. Cut into rounds with a 4 inch cutter. Place on prepared baking sheets; sprinkle top of muffins with additional corn meal. Let rise until doubled. Preheat electric griddle to 325 degrees F. Gently transfer muffins to griddle; bake for 15 minutes, turning once. Makes 12 muffins.