Sieve together flour and salt. Dissolve the sugar in the milk and sprinkle the dried yeast on top. Leave for about 10 minutes or until frothy. Add to the flour with the beaten egg and melted butter and work to a soft dough. Turn on to a lightly floured working surface and knead well for about 10 minutes. Put into a lightly oiled polythene bag, tie loosely and leave to rise until double its original size. Turn dough on to a lightly floured working surface and flatten to knock out all the air bubbles. Roll out to a 1/2 inch thickness and cut into rounds using a 3–3½ inch pastry cutter. Place on a well floured board and dust the tops liberally with flour. Cover with oiled polythene and leave to rise until double their original size. Lightly grease a hot griddle or thick frying pan and cook the muffins a few at a time for about 8 minutes on each side when griddle is hot. Serve warm with butter.