Homemade English Muffins

1. 1

   Add 1/4 cup warm water and yeast to a medium bowl, cover with a towel and let it sit for 5 minutes. Then, add remaining water, milk and sugar. Cover with the towel and let it sit for five more minutes.

2. 2

   Sift flour and salt into a stand mixer bowl. Using the bread hook combine the flour and the yeast mixture at a medium speed. Let the mixer knead the dough for about 7-8 minutes or until dough comes together.

3. 3

   Place dough in a greased bowl and cover with plastic wrap and a towel. Let the dough rise for 3-4 hours.

4. 4

   After the dough has risen, punch it down and work it onto a floured surface. Split it into 8-10 equal-sized dough balls. Roll each ball between your hands to form a round ball of dough. Place dough balls on a cookie sheet. Cover with a towel and let them rise for 25-30 minutes.

5. 5

   Preheat oven to 325 F.

6. 6

   Heat a portion of the olive oil in a skillet over medium heat. Drop 2-3 dough balls onto the skillet, flatten them a bit and let the dough cook for 5-7 minutes until a golden crust develops. Then flip and cook the other side until it turns golden. Place the cooked muffins on a cookie sheet and repeat with the remaining pieces of dough. When done, bake for 10 minutes to ensure the insides are no longer doughy.

7. 7

   Store in an airtight container in the fridge or freeze for later use.

* Per serving · 4 servings · Values may vary.

No additional tips available.