I am so excited to share this recipe with you! I had never made English muffins before and now I will never buy them again! Not even kidding. This is awesome and you can do lots of fun things with English muffins once you have them made. So let’s get started…
1½ tablespoons yeast
2 cups very warm water
½ cup butter, melted
1 tablespoon salt
2 tablespoons sugar
5½ to 6 cups flour (white whole wheat, unbleached, or a combination of both)
In a large bowl, dissolve the yeast in the water. Add melted butter, salt, and sugar. Mix well. Stir in 3 cups of flour. Continue to stir in flour, ½ cup at a time, until a soft dough forms. Knead briefly on a floured surface. (No need to work the dough hard like bread dough. Just make sure it’s not sticky. It will be soft.)
Roll dough out to about ¼ inch thick. Cut into 4 inch rounds. (I use a large plastic cup.) Place rounds on a cornmeal sprinkled surface. Sprinkle additional cornmeal on top. Cover rounds with a towel and let rise 30 minutes. Pre-heat skillet to 300 degrees. Cook on ungreased, pre-heated skillet, about 7-10 minutes on each side.
Allow to cool. Split to toast. Makes about 15 muffins.
*** Don’t let the skillet get too hot. Muffins need to cook at least 7 minutes on each side so that they don’t end up doughy in the middle.
For printable recipe, please click here English Muffins