English muffin take 2

I thought I'd try another recipe, so I thought i'd try this one:

Ingredients

• 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
  1 cup warm water
• 1 tablespoon sugar
• 1 cup buttermilk, warmed
• 4 tablespoons (½ stick) unsalted butter, room temperature
• 2 tablespoons vegetable oil
• 2 teaspoons kosher salt
• 3½ cups unbleached bread flour, divided, plus more
• Nonstick vegetable oil spray
• Cornmeal (for dusting)

  It requires to be put in the fridge overnight and instead of cookie cutter you just shape the balls, 12 off I think.  So shaped and let rise for an hour.
I still haven't found any cornflour. I'll keep seeing if I can find some.
 Hopefully they will be of a decent size.

Overnight proofing seemed to work fine. It had risen and then fallen in the middle. it was quite dense and cold, so although quite a sticky mix it was ok to work with to fold as it was cold, with no flour on the bench. It was not evenly divided, next time I may shape it better so it divides more equally.

Being cold it took a while to rise. I had to leave it for about 2-21/2 hours , I initially had it on sandwich paper (floured) in the oven for the first hour but no rise, so I warmed the oven on low for about 5 minutes and then put the balls back in again. They did rise nicely after that.

I used the crepe hot plate and turned them around to get even heat on them, then used the air fryer for 4 minutes for 2 at a time (as they were so big).
I'm very please with the size and the rise from them. Now I've got to try the taste test.