There’s nothing quite like a warm, perfectly toasted English muffin, split open to reveal all those delightful nooks and crannies! Whether you’re topping it with butter and jam, or building your favorite breakfast sandwich, these iconic rounds are a comfort food staple.
English Muffins
Servings: 8 large or cut in half for 16
Ingredients
- 1 ¾ cup milk heated
- 3 tbsp butter melted
- 1 ¼ tsp salt
- 2 tbsp sugar
- 1 egg
- 4 ½ cups flour
- 2 tsp active dry yeast
- 2 tbsp cornmeal optional
- 1 tsp oil for cooking.
Instructions
- Mix everything but the cornmeal and oil together using your dough hook. Everything will pull together into a ball.
- Cover and set to the side for about 2 hours in a warm place. Let the dough double in size.
- Lightly sprinkle your work surface with flour and turn dough into the flour. Make a ball and then divide evenly into 8 pieces for larger english muffins, or more segments for smaller ones.
- Form each segment into a ball and then lightly flatten.
- Dip one side into corn meal if desired.
- Put 1 tsp of oil into a cast iron pan and heat to a medium low heat. Place the english muffins into the pan and cook 7-8 minutes each side. They will brown and fluff up. (If they are not done, put them in the oven for 5-7 minutes on 350 to finish them)