Homemade English Muffins
Ingredients
- 21 ounces (4 cups) white bread flour
- 2 ¼ teaspoons instant dry yeast
- 2 teaspoons kosher salt
- 14 ounces lukewarm whole milk
- 2 tablespoons white sugar
- 2 tablespoons butter, softened
- 1 large egg, at room temperature, slightly beaten
- ¼ cup semolina, or as needed
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Instructions
- Place flour in a large bowl. Sprinkle yeast on one side of flour and salt on other side. Add milk, sugar, butter, and egg; stir to make a soft dough.
- Turn dough out onto a lightly floured surface; knead until soft, smooth, and stretchy, about 10 minutes.
- Place dough into a large oiled bowl. Cover and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate dough; divide into 16 pieces. Press each dough piece into English muffin rings; sprinkle both sides with semolina. Let rest 30 minutes.
- Preheat a griddle to 400 degrees F (200 degrees C) or a heavy skillet over low heat. Cook muffins on the preheated griddle or skillet until an instant-read thermometer inserted into centers reaches 200 F (93 degrees C), 7 to 10 minutes per side.
Source
Original recipe: View Original