- 3 cups all purpose flour, plus 1/4 cup
- 1/2 cup 2% milk
- 2 tblsp unsalted butter
- 1 1/2 tblsp honey
- 1/2 cup warm water
- 1 1/4 tsp rapid rise yeast
- 1/2 tsp salt
- 1-2 tblsp cornmeal
Well Happy Monday. Does anyone else feel like there just isn’t enough time on the weekends to do everything that you want to do? I’m going to work towards getting weekends extended by 1 day every weekend. Are you with me? Anyone? Bueller?
Anyway, are you on Pinterest? You know, the site that can cure boredom. If you are I definitely suggest that you start to follow me to keep up with all of the exciting recipes that I’ve been pinning. I keep seeing recipes for English muffins on Pinterest and since we’ve been on an English muffin kick in my house I thought this would be a great time to make my own. I thought that these turned out delicious but I highly recommend allowing them to rise for the required time or you’ll end up with really dense muffins. We used them for mini pizzas for dinner last night and I also enjoyed one with jelly for breakfast. The English muffin is so versatile!
Mix the yeast and warm water in a small bowl and set aside for 5 minutes until the water becomes frothy.
In a small saucepan over medium heat, combine the milk, butter and honey until the butter is just melted. Allow the milk to cool to room temperature before combining it with the yeast. If the milk is too hot, you’ll kill the yeast. Which bringing me to my next step: combine the yeast/water with the milk mixture and stir well.
In a large bowl stir together the salt and 3 cups of flour. Create a well in the center of the flour and pour in the milk mixture. Slowly stir together all of the ingredients until no dry flour remains. Generously flour a clean kitchen surface and pour the dough out onto it. Gently kneed the dough for 3-4 minutes, then cover with a clean kitchen towel and allow the dough to rest for 10 minutes.
Roll the dough out on a floured surface to a 1/2″ thickness. I used a large circle cookie cutter to cut out my muffins. Gently place the circles onto a cornmeal-dusted cookie sheet, sprinkle the tops of the circles with cornmeal as well. Repeat this until all of the dough is used. Cover the pan with a clean kitchen towel and place in a cool, warm spot for 60 minutes to allow the muffins to rise. Allowing the muffins to rise for a full 60 minutes will ensure that your muffins turn out light and fluffy.
Preheat the oven to 350°. While the oven is heating, warm a large skillet over medium heat. Do not grease the pan! Place the circles into the pan, but do not allow them to touch each other. This may take 1-2 pan-fulls. Cook each side of the muffin for 6-8 minutes until they are browned but not burnt. Continue until all of the muffins are cooked. Place all of the muffins onto a cookie sheet and bake for an additional 8 minutes to ensure that the centers are completely cooked. Serve the muffins with your favorite jam or butter and enjoy!