Make the Dough and Let Rise: In a large bowl, mix flour, salt, and yeast. Add milk, honey, and egg white, stirring with a flexible spatula until smooth, about 5 minutes. Cover with plastic and set aside until spongy, light, and more than doubled, 4 to 5 hours at 70°F. (The timing is flexible depending on your schedule.)

For the Second Rise: Cover parchment on baking sheet with an even layer of cornmeal. With a large spoon, dollop out twelve 2 2/3-ounce (75g) portions of dough; its perfectly fine to do this by eye. If youd like, pinch the irregular blobs here and there to tidy their shape. Sprinkle with additional cornmeal, cover with plastic, and refrigerate at least 12 and up to 42 hours.

To Griddle and Serve: Preheat an electric griddle to 325°F. Add fat to griddle and cook muffins until their bottoms are golden brown, about 8 minutes. Flip and griddle as before. Transfer to a wire rack until cool enough to handle, then split the muffins by working your thumbs around the edges to pull them open a little at a time. Toast before serving and store leftovers in an airtight container up to 1 week at room temperature (or 1 month in the fridge).