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Whole Wheat English Muffins Recipe

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This recipe for Whole Wheat English Muffins is from Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. milk
1/4 c. butter, cubed
2 T. sugar
1 t. salt
2 packages active dry yeast
1 c. warm water (110* - 115*)
2 c. flour
3 - 3 1/2 c. whole wheat flour
1 T. sesame seeds
1 T. poppy seeds
cornmeal
Directions:
Directions:
Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in flour and 1 c. whole wheat flour until smooth. Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 8 - 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
Punch dough down. Roll to 1/3" thickness on a cornmeal-covered surface. Cut into circles with a 3 1/2" or 4" cutter; cover with a towel and let rise until nearly doubled, about 30 minutes.
Place muffins, cornmeal side down, in a greased skillet; cook over mediun-low heat for 12 - 14 minutes or until browned. Cool on wire racks; split and toast to serve. 12 - 16 muffins
Number Of Servings:
Number Of Servings:
12 - 16

 

 

 

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