English Muffins
Ingredients
- 1 3/4 cups milk, scalded and cooled to lukewarm
- 3 tablespoons butter, room temperature
- 1 1/2 teaspoons salt
- 2 tablespoons sugar
- 2 teaspoons instant dry yeast
- 1 large egg, beaten
- 5 cups bread flour, or all-purpose flour
- 1/4 cup cornmeal, or semolina or farina, as needed for the griddle
Instructions
- 1
Gather the ingredients.
- 2
Combine the milk, butter, salt, sugar, and yeast in the bowl of a stand mixer. Mix gently using the paddle attachment. Add in the beaten egg.
- 3
Slowly add in the flour as the mixer is running.
- 4
Continue to beat the mixture on medium speed for about 5 minutes. The dough should start to pull away from the sides of the bowl at that point and will look smooth and satin-like. It will be a very soft stretchy dough. If it doesn't start to pull away from the bowl, scrape down the sides with a spatula.
5 min - 5
Cover the bowl with a cloth and place in a warm place. Let the dough rise for an hour to two hours.
60 min - 6
Split the dough into 16 equal pieces. Roll each piece into a ball and gently flatten. Dip both sides of the dough disk into the semolina or farina and place directly on a cool griddle. Those that won't fit on the griddle can be placed on a sheet pan lined with parchment paper and dusted with cornmeal. Cover the rolls with a towel and let rise for another 20 minutes.
20 min - 7
Turn the heat on very low under the griddle. Cook for 7 to 12 minutes on each side, checking to make sure they are not over browned. If they are browned on both sides before they seem done in the middle, just place them in a preheated 400 F oven for about 10 minutes. Cook the remaining muffins.
7 min - 8
Allow them to cool slightly and split them with a fork to get those nooks and crannies.
Nutrition
Per serving (based on 16 servings)
