These are a showstopper. No one really thinks to make English muffins from scratch, so if you’re putting on the dogs at breakfast time - this is a real money maker.
Makes 16 muffins
5 cups all purp flour
2 ¼ tsp instant yeast (one packet)
2 TB sugar
2 cups warmed whole milk
4 TB melted butter
1 ½ tsp salt
1 egg, lightly beaten
Cornmeal for dusting
Combine all ingredients except the cornmeal in the bowl of a standing mixer. Beat on med-high for 3-5 minutes until the dough comes away from the sides of the bowl. Shape it into a little ball, cover it and leave it in a warm dry place to rise for 1-2 hours. Turn the dough out and roughly cut into 16 chunks. Liberally sprinkle cornmeal on two cookie sheets. Roll each chunk into a ball and lightly press into a patty. Place the patties on the dusted cookie sheets, dust the tops with more cornmeal and set aside in a warm spot for 30 mins to rise a touch more. Fire up your griddle or cast iron on very low heat. Place the English muffins on the dry pan and cook 8-10 minutes a side covered, then 3-5 more minutes a side uncovered. You are looking for a browned top and bottom that comes up slowly so that the muffins are cooked through at the same time as you get that golden color.
Use a fork to tease open the muffin if you like crannies (best for spreads), or cut with a knife if you want it smooth (best for sandos). Toast your Eng Muff halves and away you go!