Homemade English Muffins are so simple to make that you’ll never want to buy store-bought again. Fluffy English muffin recipe full of nooks and crannies! You’ll love everything from the smell to the textures and flavors.
Course: bread, Breakfast
Keyword: English Muffins
1 3/4cupwarm milk
4- 4 1/2cupsflour
Combine the warm milk, sugar and yeast, allowing the yeast to proof for a few minutes, until bubbly. Add remaining ingredients (EXCEPT cornmeal!) 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 cornmeal. 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 1-2 tsp cornmeal. Place muffins in pan, on top of cornmeal. Cover and cook for 6-7 minutes on each side. I grab my book and a chair, and get comfortable, setting the timer to keep track of the muffins.
Remove from pan & cool on a cooling rack. Store muffins in the fridge or freezer.
The cornmeal is ONLY used during the cooking process to coat the pan/ rolls!