Heat the milk in a saucepan until it becomes lukewarm (37 degrees Celsius (99 degrees Fahrenheit)). Put the yeast and sugar into a bowl with the lukewarm milk and stir until the yeast and sugar are dissolved. Melt the butter and add it and the salt to the bowl with the milk and stir. Add the flour gradually until the dough is smooth and soft. Place the dough in the refrigerator overnight. The bowl should be covered with a clean tea towel. The next day, take the dough out of the refrigerator and let it sit in the bowl for about 30 minutes before turning it out onto a floured surface and rolling it out to a thickness of about 1 cm. Then take your cutter and cut out 7-8 muffins (the number of muffins depends on the size of the cutter) and bake them on a medium-hot pan for about 15 minutes on each side. If you are not completely sure if they are done in the middle, they can be finished baking in the oven at 175 degrees Celsius (347 degrees Fahrenheit) fan-forced for 8-10 minutes. Then let the muffins cool on a wire rack. Perfect for a delicious round of Eggs Benedict, whether for relaxation or to impress.