English Muffins

1. 1

   Combine milk, 3 tablespoons butter, sugar, and salt in a large mixing bowl; let cool to lukewarm (105u00b0 to 115u00b0). Add 2 cups flour, mixing well.

2. 2

   Dissolve yeast in lukewarm water. Let stand 5 minutes. Add dissolved yeast and egg to milk mixture, mixing well. Add remaining flour, mixing well.

3. 3

   Turn dough out onto a lightly floured surface. Knead 1 minute or until dough is smooth and elastic. Place dough in a greased bowl. Melt remaining butter; brush surface of dough lightly with butter. Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and let rest 10 minutes.

4. 4

   Turn dough out onto a surface that has been sprinkled with cornmeal. Roll dough to 1/4- inch thickness; cut with a 3- inch biscuit cutter. Sprinkle cornmeal over tops of muffins. Place muffins on ungreased baking sheets. Cover and repeat rising procedure 45 minutes or until doubled in bulk.

5. 5

   Place muffins on an ungreased griddle or skillet. Cook over low heat 12 minutes or until browned; turn and cook an additional 12 minutes to brown other side. Split muffins, and toast, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.