English Muffins

Today, I woke up to 6” of wet heavy snow at my door; with more on the way. Instead of shoveling, I opted to make homemade English muffins.

English Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These English muffins are light and airy, plus you are going to love how easy these are to make.
Servings Prep Time
3 dozen 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
3 dozen 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
English Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These English muffins are light and airy, plus you are going to love how easy these are to make.
Servings Prep Time
3 dozen 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
3 dozen 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Ingredients
Rolling out the dough
Servings: dozen
Units:
Instructions
  1. In a small bowl, add yeast and warm water. Stir to dissolve and let this mixture sit for about 10 min
  2. In a small sauce pan, heat the milk until it begins to steam, add sugar. Whisk until completely dissolved. Remove from heat and let the milk cool for about 5 minutes
  3. In a large bowl, add the milk, yeast mixture, butter, and 3 cups of flour. Whisk until smooth (3-5 min)
  4. Add salt, and 3 cups of flour. Using the dough hook on your electric mixer mix until dough pulls away from the sides and only remains on the dough hook
  5. Place the dough into a greased bowl. Cover and wait for it to rise to about double the size (around 1 hour)
  6. On a clean surface, lightly spread a layer of cornmeal
  7. Punch down the dough and roll it out to a little less than ½ inch thick
  8. Lightly coat the top of the dough with cornmeal
  9. Using a cookie cutter, cut out your english muffins
  10. Place the dough on a parchment lined cookie sheet, where they can rise for 30 minutes
Cooking
  1. Using a large greased non stick skillet on medium heat. Place your English muffins into your skillet
  2. Cook for about 5 minutes on both sides, or until golden brown
  3. Let your English muffins rest for about an hour
  4. Use a fork to poke around the outer edge to slice
  5. Store English muffins in an airtight container in your freezer for up to two months or enjoy right away.
  6. Before serving place in the toaster until golden brown
Share this Recipe

 

This recipe was adapted from Allrecipes.com

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from Shawn R Rutka is strictly prohibited.