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Ingredients
- 1 1/8 teaspoons dry yeast
- 1 cup warm water (110-115 F)
- 2 cups all-purpose flour
- 1 tablespoon soft butter
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 cup cornmeal, or as needed
- Oil, as needed
Details
Servings 12
Adapted from highaltitudebakes.com
Preparation
Step 1
Place the yeast and water in a bowl and stir to dissolve. Let the yeast proof until foamy, about 5 minutes. Add the flour, butter, sugar, and salt and mix until well-blended.
Continue kneading the dough until smooth, about 5 minutes. Shape the dough in a ball and place it in a lightly greased bowl. Cover with plastic wrap and let rise until doubled, about 20-30 minutes.
Fold the dough gently over on itself in three or four places and turn the dough out onto a lightly floured work surface. Divide the dough into 12 equal pieces. Shape into rounds and place on a sheet pan that has been heavily dusted with cornmeal. Turn each muffin over to coat both sides with cornmeal. Let the muffins rest for 5-10 minutes. They will continue to rise during this time.
Preheat a griddle or skillet over medium heat and brush lightly with oil.
Cook the english muffins until lightly brown on the bottom, about 5 minutes. Turn the muffins over and cook until golden brown, another 5 minutes.
Split the english muffins by pulling them apart with a fork. Toast just before serving.
muffins.
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