In a large bowl, dissolve the yeast in the water. Add the sugar, salt and dry milk and bland. Add half the flour and whisk for 1 minute. Set the mixture aside for 1 hour, or until the sponge falls back on itself. Beat in the oil. Add the remaining flour and mix well. Add extra flour if necessary to make a fairly stiff dough.

With floured hands cut out about 20 four-ounce pieces of dough and form them into 3-inch patties. Place the patties on a greased cookie sheet and let rise about half and hour, or until they are doubled in bulk.

Preheat griddle to 325 to 350 F and cook approximately 7 minutes per side.

For Cinnamon-Raisin English Muffins: Add 1 tbs. Cinnamon and 1 cup raisins with the remaining flour.

For whole wheat English muffins: Substitute "crunchy whole wheat flour mix" for white flour: