Ingredients

The following ingredients have 4 Servings
  • 2 cups whole milk
  • 2 tablespoons honey
  • 1 package instant dry yeast (0.25 ounce (2 1/4 teaspoons))
  • 5 cups all-purpose flour
  • ½ teaspoon salt
  • 1 large egg
  • ¼ cup butter ((melted))
  • 1/3 cup cornmeal
  • Oil for greasing pans

Instruction

  • Warm the milk to about 110F degrees. 
  • Add the honey and yeast to the warm milk and stir well. Set aside to allow the yeast to bloom for up to 10 minutes until frothy.
  • In a large bowl, combine the flour and salt. Add the yeast mixture, egg, and melted butter. 
  • Use a stand mixer with dough hook to combine the ingredients and knead on medium speed for 5 minutes. If you do not have a stand mixer with dough hook, simply combine the ingredients by hand with a spatula, then turn the dough out onto a floured surface and knead by hand for 5 minutes.
  • Generously grease a large bowl with oil. Place the dough in the bowl, then turn once to ensure the top of the dough is lightly oiled. Cover the bowl with a clean towel then place in a warm location and allow the dough to rise until doubled, about 1 hour.
  • After the dough has doubled, punch it down in the center. Divide the dough into 16 equal portions and form each into a ball. Flatten each ball into a disc, approximately 4 inches in diameter.
  • Cover a large baking sheet (or two medium baking sheets) with parchment paper and spread about half of the cornmeal over the paper. Place the discs of dough on the paper with 2 inches of space between them. Dust the tops with the remaining cornmeal. Set the English muffins aside to ride in a warm place for 30 minutes.
  • Heat a large skillet or electric griddle over medium heat. Grease with a small amount of oil or non-stick cooking spray. Cook the English muffins in the skillet or on the griddle for 7-10 minutes per side until golden brown on each side.
  • Split the English muffins in half with a fork. Toast them and serve with butter and jam. 
  • Store leftover muffins in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.