Whole Wheat English Muffins

Here's the recipe I tried out yesterday.  Originally the recipe came from tablespoon.com, but I made a few small changes:

Ingredients

• 1 1/3 cups whole wheat flour
• 1 cup unbleached all-purpose flour
• 3/4 tsp salt
• 1/2 tbsp sugar
• 2 1/4 tsp active dry yeast
• 1 tbsp unsalted butter, softened
• 1 cup milk (warm)
• vegetable oil

Directions

1. 1Combine flours, salt, sugar and yeast.
2. 2Add in butter and milk and mix until the dough is combined and all the flour has been pulled away from the sides.
3. 3Knead for about 10 minutes by hand. The dough should be warm to the touch, smooth and elastic when done.
4. 4Place dough in a lightly greased bowl, cover with plastic wrap or a towel and let rise until doubled, about 1 hour to 1 hour, 15 minutes.
5. 5Remove dough from bowl and divide into 6 to 8 pieces, depending on how big you want your English muffins (6 makes jumbo muffins, 8 makes smallish to regular-sized muffins). Roll each piece into a ball, pulling the sides down and under while rotating it in your hands so the top is taut. Place each piece on a Silpat or lightly greased parchment paper-lined baking sheet, sprinkled with cornmeal if desired.
6. 6Cover with a lightly greased piece of plastic wrap and let rise about 45 minutes to an hour, until doubled.
7. 7Meanwhile, preheat oven to 350 degrees F and heat a griddle or cast-iron skillet to medium heat (or about 350 degrees F). Grease the griddle or pour a thin layer of vegetable oil in the skillet.
8. 8Once the muffins are ready, transfer them from the baking sheet to the skillet or griddle and let cook on each side about 5 or 6 minutes, or until a very dark brown. Transfer the cooked muffins to a baking sheet or stone and bake about 5 to 7 minutes so the insides are fully baked.
9. 9Cool the muffins completely on a wire rack before serving (open with a fork, not a knife, to get those nooks and crannies).