Make your own English Muffins, it is easier than you think.
English Muffins
Servings
12 Servings
Ingredients
- 4 cups flour
- 1½ teaspoons kosher salt
- 1½ cups lukewarm milk or soy milk
- 1 teaspoon sugar
- 1½ teaspoons instant dry yeast
- 1 tablespoon olive oil
- Cornmeal or semolina flour for dusting
Instructions
- In a large bowl, combine flour and salt. Create a well in the center. In a separate bowl, combine milk, sugar, and yeast; stir in olive oil. Pour the yeast mixture into the center of the flour mixture. Mix, and knead well until dough is smooth and elastic. If dough seems dry, add one additional tablespoon milk. The dough should be soft but still hold its shape. Cover with lightly greased plastic wrap and let rise in a warm place for 45 minutes. Line a baking sheet with parchment paper; set aside. Roll dough on a lightly floured surface to ½-inch thickness. Using a deep 3-inch round cookie or biscuit cutter, cut out rounds. Dip one side of the rounds into the cornmeal, and place on prepared baking sheet. Cover, and let rise in a warm place for 20 to 30 minutes. Grease a griddle pan, and warm over medium to medium-low heat. Transfer the muffins to the griddle and cook slowly, until lightly browned, about 5 minutes per side. Wipe the griddle with a towel in between batches. Enjoy warm or at room temperature.
I make mini pizza’s from English muffins too, but have not been inspired to make my own until now, for some reason your comment got me in the kitchen.
Fabulous English Muffins, I make mini pizza’s out of my Muffins great for freezing..Just Much Better than Store purchased Muffins..Thank You for Sharing..
Water can definitely be used instead of milk, in fact may be better. This will also make the English muffins “hamotzi.” I dip one side in the cornmeal, and then leave the other side on the cornmeal to rise.
I can’t wait to make these. Who knew making your own English muffins could be so simple?!? Thanks for sharing the recipe, Victoria!