In a medium sized bowl, combine ingredients for mixture 1: the milk powder, 1 tablespoon sugar, salt, shortening, and hot water and then set aside until cooled
In a small bowl, combine ingredients for mixture 2: add the yeast, 1/8 teaspoon sugar, and warm water and stir to combine
After about 5 minutes, combine mixture 1 and mixture 2, ensuring that the mixture 1 has cooled sufficiently (if it is still hot, the yeast in the second mixture could be killed off)
Beat the dough until well combined, cover bowl with clean towel, and set aside for 30 minutes
In the meantime, grease and flour your muffin rings (I used cooking spray and then dipped each ring into flour and shook the extra off)
Preheat griddle at low-medium heat (250 to 300 degrees) and preheat oven to 325 degrees.
Sprinkle cornmeal (or semolina or farina) on top of griddle (grease first if it isn't nonstick), then set the muffin rings on top if using
Fill each ring with about 1/4 cup of batter, sprinkle tops with more cornmeal, and then cover the rings with a flat try or inverted baking pan
Cook on griddle at low-medium heat for 2 or 3 minutes per side and then transfer to a baking sheet, place in oven, and finish baking for 10 additional minutes
Alternatively, you can cook completely on stovetop/grill by cooking over medium heat [350 degrees] for 5 to 6 minutes per side and then flip to other side. (they are a bit more prone to burning without using the oven step, so take care to check carefully at 2 minute intervals).
Do not use a knife to cut these open - use a fork to carefully open each one to get those nooks and crannies