I was quite proud of my creation today! I learned how to make homemade English muffins! I cannot wait for Stephen to try these in the morning. I plan on toasting the inside like they do at Waffle House and serving it with some sausage and egg on the top!
These turned out SO good and was super easy to make. No big secret. No huge amount of time in making them. Just a simple recipe!
- 1 3/4 cups 14 ounces milk, warm
- 3 tablespoons butter
- 1 1/4 teaspoons salt
- 2 tablespoons granulated sugar
- 1 large egg, lightly beaten
- 4 to 4 1/4 cups flour
- 2 teaspoons instant yeast
- 1 tsp baking powder
- Combine the warm milk, sugar and yeast, allowing the yeast to proof for a few minutes, until bubbly. Add remaining ingredients and mix thoroughly, for about 5 minutes. Do not add more flour, the dough will be very sticky. Once mixed, scrape dough from bowl onto a lightly floured counter top. Fold dough over a few times, until you make a nice, smooth ball. Place in a greased bowl and allow to rise in a warm place for about 1 hour.
- Punch down dough and lay out on a surface sprinkled with corn meal. Roll out to desired thickness. The muffins rise somewhat, so roll them out about 1/4" thinner than what you would like the final product to be. Cut out circles with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for about 20 minutes.
- Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with cornmeal. Cover pan and cook for 6-7 minutes on each side.
- Cool on a cooling rack. Store muffins in the fridge or freezer.