Wheat English Muffins

I have made rolls, bread and bagels before, but I was wondering the other day how to make English muffins.  I tried a recipe two weeks ago, but the texture just turned out like rolls.  I wanted the texture to have the larger air holes like the English muffins you buy at stores.  I read several recipes on line and then made a kind of hybrid version.

                                                                           (1/2 batch)

2 cups your favorite nut or soy milk                   (1)
1 tbsp yeast                                                        (1 1/2 t)
2 tbsp margarine                                                (1)
2 tbsp sugar                                                        (1)
1 cup white flour                                                (1/2)
2 tsp salt                                                              (1)
3 1/2 cups wheat flour (I like the white whole wheat) (1 3/4)
                                                                            
In a microwave safe bowl add the nut or soy milk, margarine, and sugar.  Heat until about bath water temperature (about 1 minute).  It should be cool enough to leave your finger in without discomfort, but pretty warm. Stir in the yeast and let sit for 5 minutes.  Stir in the white flour and let sit for 1/2 to 1 hr.  The mixture will rise a lot, so make sure it is in a big enough bowl, or that you put a plate under it.

Mix in 1 cup of the wheat flour and the salt.  Continue adding wheat flour and mixing until a smooth but fairly loose dough forms.  (This is not a stiff dough, like roll or bread dough.  It is sticky. ) Roll out on a cutting board to about 1/4 inch thick.  Cover with a clean cloth and let rise until double. (45 minutes).

Heat a grill or large flat bottomed fry pan to 300 degrees.  Sprinkle the grill with cornmeal.  Use a large cup or glass to cut out round pieces about 3 inches in diameter.    Place on the grill and cook for about 5 minutes.  Turn and cook for 5 minutes more.  (If they were flat enough that will be enough to cook them through, but if you are worried they may still be raw in the middle, you can transfer them from the grill to a cookie sheet in a heated oven (350 degrees) for another 10 minutes) Use a fork or a serrated knife to split and enjoy.