English Muffins

I really enjoy english muffins, although it never crossed my mind that I could make them myself. When I came across this recipe on Tasty Kitchen and saw how EASY it was, I was overcome with sheer excitement. I know right? I really am that weird. Anyways, english muffins always remind me of those delicious/greasy egg mcmuffins-things that we do not speak of. Why not making them at home? At least they'd be fresh, and fresh is always better. And there we have it, simple and fresh english muffins.

Ingredients

1 cup Milk
3 Tablespoons Butter
2 Tablespoons Honey
1 cup Warm Water
¼ ounces, weight Yeast
¼ cups Cornmeal
5-½ cups Flour
1 teaspoon Salt

Instructions

Combine milk, butter, and honey in a saucepan over medium heat. Heat until butter starts to melt, then whisk briefly. Remove pan from heat and allow liquid to cool until lukewarm.

Meanwhile, warm pour water into a bowl and sprinkle with yeast. Stir gently with a fork. Set bowl aside for 10 minutes, or until yeast has dissolved.

Line baking sheets with waxed paper and sprinkle with a generous amount of cornmeal.

Pour cooled milk mixture and yeast mixture into a large mixing bowl and gently combine. Add 3 cups flour and beat vigorously with a wooden spoon until smooth. Beat in remaining flour and salt until the dough is no longer sticky. Place the dough onto a floured surface and dust with flour. Flour hands and knead dough for 3-4 minutes. Let rest 5 minutes.

Roll out dough with rolling pin to about 1/2 inch thick. Cut the dough into circles using a cup or a round tupperware dish.

Transfer muffins to prepared baking sheets and sprinkle with cornmeal. Cover with a dry, lightweight towel and let rise until doubled in height, 35-45 minutes.

When muffins have risen, place muffins on a preheated ungreased skillet. Cook about 8 minutes on each side, using a spatula to flip them. Transfer to a wire rack to cool before splitting in half. Toast them and enjoy!