English Muffins From Scratch
  • 2¼ teaspoons active dry yeast ( 1¼ ounce envelope)
  • 1 tablespoon sugar
  • 1 teaspoon honey
  • 1½ cups lukewarm milk
  • 4 tablespoons butter (1/2 a stick) softened
  • 1 tablespoon vegetable oil
  • 1½ teaspoons salt
  • 4 cups flour
  • olive oil - for bowl and hands
  • cornmeal - for dusting pans
  1. In a stand mixer with a dough hook attachment add milk to the bowl.
  2. Sprinkle yeast over milk and let sit for 10 to 12 minutes until the yeast becomes foamy.
  3. To the foamy yeast add sugar, honey, salt, and flour and beat on low speed.
  4. Gradually increase the speed to medium and continue until the dough is smooth and begins to pull away from the sides of the bowl (about 8 minutes) the dough will be soft and sticky.
  5. Lightly coat a medium size bowl with olive oil and transfer the dough to it. Cover and set in a non-draft area.
  6. Let rise for 2 hours.
  7. Coat hands with olive oil and pinch a plum size piece of dough off, form a ball and place on a cornmeal dusted cookie sheet.
  8. Continue this until all the dough is gone.
  9. Cover and rise for 30 minutes.
  10. Pre-heat a cast iron skillet to medium/low heat. Add enough cornmeal to lightly cover the bottom of the skillet. Using a spatula add 4 muffins to the skillet.
  11. Cook for 5 to 6 minutes until golden brown.
  12. Flip the muffins and cook for 5 to 6 minutes.
  13. Tap muffins for a hollow sound to make sure they are cooked inside.
  14. If the muffins brown before they are cooked all the way through just pop them in a 325 degree oven and cook for approximately 8 to 10 minutes.
  15. Transfer to a wire rack to cool.
English Muffins can be stored in an air-tight container and kept in the refrigerator for up to 1 week or kept in the freezer for 3 months.
Recipe by What's Mary Doing at https://whatsmarydoing.com/english-muffins-from-scratch/