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1
In a medium bowl, combine 5 ounces (1 cup) all-purpose flour, 1/2 teaspoon yeast, the warm water, and the honey; whisk vigorously until mixture is thick and slightly foamy, about 1 minute.
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2
In another medium bowl, whisk together the remaining 6 ounces (1 1/4 cups) all-purpose flour, the remaining 1/2 teaspoon yeast, and the dry milk.
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3
Sprinkle over the wet flour mixture, cover tightly with plastic wrap, and let rise in a warm place until doubled in bulk, about 2 hours.
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4
Refrigerate until chilled, about 1 hour.
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5
Transfer to the bowl of an electric mixer fitted with the dough hook.
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6
Mix on medium-low speed until all dry ingredients have been incorporated into the dough, about 2 minutes.
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7
Add the butter and salt, and continue to mix on medium speed until combined (the dough should be smooth but slightly tacky), about 5 minutes.
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8
If the dough is too dry, add a little room-temperature water, 1 teaspoon at a time; if the dough is too wet, add more flour, 1 teaspoon at a time.
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9
Transfer dough to a lightly oiled large bowl.
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10
Cover bowl with oiled plastic wrap, and let rise in a warm place until the dough has doubled in bulk, about 1 1/2 hours.
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11
With lightly oiled hands, gently knead dough in the bowl, covering all sides with oil.
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12
Turn out dough onto a piece of plastic wrap.
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13
Form dough into a flattened rectangle; wrap in plastic, and refrigerate until well chilled, at least 1 hour or overnight.
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14
Line a baking sheet with parchment, brush with oil, and lightly dust with semolina flour.
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15
Lightly oil eight English muffin rings, and place on prepared sheet.
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16
Transfer dough to a lightly floured work surface, and roll out to 3/4 inch thick.
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17
Using a floured 3-inch biscuit cutter, cut out eight rounds; place each round in one of the oiled rings.
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18
(Dough can be rerolled in order to cut all eight muffins.)
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19
Set aside in a warm place until rounds have risen slightly, about 30 minutes.
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20
Meanwhile, preheat the oven to 350F.
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21
Sprinkle rounds with seeds or salt, as desired (about 1 teaspoon per muffin).
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22
In a large skillet over medium heat, melt enough additional butter to coat the bottom of the pan.
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23
When the butter is bubbling, carefully transfer rounds to the skillet with a wide spatula, leaving muffin rings in place.
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24
Do not crowd the pan; rounds should fit comfortably without touching.
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25
Cook muffins until golden brown, about 4 minutes.
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26
Flip them over, and cook until golden, about 4 minutes more.
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27
Return muffins to the baking sheet, and remove muffin rings.
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28
Bake until muffins are cooked through, 7 to 10 minutes.
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29
(They should reach an internal temperature of 190F.)
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30
Transfer to a wire rack to cool.
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31
Muffins can be eaten warm, or allowed to cool and then split open with a fork and toasted.
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32
The muffins can be wrapped in plastic and kept at room temperature for up to 3 days.
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33
After combining the first yeast mixture, substitute 3 ounces (about 1/2 cup plus 2 tablespoons) whole-wheat flour for 3 ounces (1/2 cup plus 2 tablespoons) of all-purpose flour.
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34
Mix with yeast and dry milk.
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35
Proceed with English Muffins recipe.
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36
The rounds of dough are fitted into oiled rings, and set aside to rise slightly before cooking.
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37
The dough rounds, still in their rings, are transferred to a skillet and cooked in butter until well-browned on both sides.
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38
They are finished in the oven.
