Description
Discover the joy of making warm, freshly toasted English muffins at home with this easy quick rise recipe. Enjoy the delightful texture and flavor that will transform your breakfast routine!
Ingredients
Scale
- 4 cups all-purpose flour
- 2 1/4 teaspoons instant yeast (rapid rise yeast)
- 1 teaspoon salt
- 1 1/2 cups warm milk (between 105-115°F or 40-46°C)
- 2 tablespoons granulated sugar
- 2 tablespoons melted butter
- Cornmeal or semolina for dusting
Instructions
- In a microwave-safe bowl or a small saucepan, gently warm the milk until it reaches between 105-115°F (40-46°C). Stir in the granulated sugar and melted butter until dissolved. Set aside.
- In a large mixing bowl, whisk together the all-purpose flour, instant yeast, and salt until well combined.
- Pour the warm milk mixture into the dry ingredients. Using a sturdy spoon or a stand mixer with a dough hook attachment, mix until a shaggy, somewhat sticky dough forms. If using a stand mixer, mix on low speed for about 5-7 minutes. If mixing by hand, knead gently on a lightly floured surface for about 7-10 minutes until the dough is soft and slightly sticky.
- Lightly grease your mixing bowl with a little oil. Transfer the dough to the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place it in a warm spot for about 45-60 minutes, or until the dough has nearly doubled in size.
- Once risen, gently punch down the dough to release the air. Lightly flour your work surface. Turn the dough out and gently roll it into a rectangle about ½ inch thick. Using a 3-inch round cutter, cut out your English muffins. Gather the scraps, gently re-knead them once or twice, and cut out more muffins.
- Sprinkle a generous amount of cornmeal or semolina onto a baking sheet or a clean surface. Carefully transfer the cut muffins to the prepared surface, leaving some space between each. Sprinkle the tops with more cornmeal/semolina.
- Cover the muffins loosely with plastic wrap or a clean kitchen towel. Let them rise in a warm spot for another 20-30 minutes, or until they look noticeably puffy.
- Heat a large non-stick griddle or heavy-bottomed skillet over medium-low heat. Don't add any oil or butter to the griddle.
- Carefully place 3-4 muffins on the warm griddle, making sure not to overcrowd them. Cook for 5-7 minutes per side, until they are golden brown and cooked through in the center. The sides of the muffins should feel firm and spring back when gently pressed.
- Transfer the cooked English muffins to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 10 mg
Keywords: Don't over-flour the dough, as it should be a bit sticky. Ensure the milk is at the right temperature for yeast activation, and remember to dust with cornmeal or semolina to prevent sticking.