In a planetary mixer add all the ingredients except for the semolina and using a paddle attachment mix everything initially on low speed until it comes together.
Increase the speed to medium and beat the mixture until it forms a sticky dough. Scrape down the sides of the bowl and continue beating until the dough comes away from the sides and is not sticky. About 5 mins.
Remove the attachment, cover and leave the dough to rise for an hours at room temperature.
Once doubled in volume knock back with your hand and form into a ball, cover and leave to rest in the fridge over night.
Next morning turn out the dough onto the kitchen counter, while still cold divide the dough into 16 piece.
Shape into balls and flatten between your palms. Transfer to a baking tray sprinkled with semolina and leave to rest for 30 mins until risen.
In a large sauté pan on low heat add the muffins (I could fit 5 in my pan, make sure not to over crowd the pan while cooking), cover with a lid and cook for 10 mins, they will rise at this point so check on them after 5 mins.
Remove the lid and flip each one, cook for 8-10 mins until they are puffed up.
Slice and serve with butter, honey or jam.