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English Muffin Recipe

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This recipe for English Muffin is from The Carroll Family Cookbook, 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 lb flour (16oz or ~450 grams) — I used bread flour, because that’s what I always use, but it can be all-purpose
1 Tbsp instant yeast — you could use active dry; just be sure to activate it with water/sugar for 10-15 minutes
2 tsp salt
1 cup whole milk (8oz), room temperature
1/2 cup water (4oz), room temperature
2 Tbsp butter, melted — salted or unsalted works
1 Tbsp sugar

Directions:
Directions:
Add flour, yeast, and salt to large mixing bowl, and combine well. Add milk, water, butter, and sugar to a large measuring cup and whisk together. Use the dough hook attachment for your mixer on low speed to get ingredients fully incorporated. Once ingredients are mixed, increase speed on your mixer to medium-low or medium, and let it beat for a few minutes. You know the dough is well-kneaded when the ball of it naturally cleans the side of the bowl.
Once dough is kneeded, place in a well oiled bowl, spray dough with additional oil, cover with plastic wrap and let rest until it’s doubled in size, generally 1.5-2 hours. After dough has doubled, place dough and a well floured surface and divide into quarters. Working one quarter at a time, split into thirds, and roll each dough ball gently with your hands until it’s smooth and just about perfectly round. Once done, place onto a greased baking sheet. Once all 12 balls are on your baking sheet, place a layer of plastic wrap over the top of the whole thing. Then, place another baking sheet on top of that. This is what flattens the dough balls and gives them that classic look of an English muffin. Let it rest on the counter for 30-60 minutes. Next, place the baking sheet in the fridge for 12-24 hours. When you’re ready to cook up your muffins, pull them out of the fridge and let them rest for about 30 minutes in order to let them come roughly to room temperature. Preheat Oven to 350 F, then preheat large skillet on low heat. You’ll first cook the muffins on the stovetop for a few minutes, then throw them in the oven. Use a low heat and let your skillet warm up for at least 5 minutes. Give your skillet a good greasing with whatever spray you prefer (or butter!). Place as many muffins as will fit on your skillet and cook on each side for a couple minutes until they start to turn golden brown. The difference between golden brown and slightly burned is only about 30-45 seconds, so be sure to keep an eye on them, lifting them up with a spatula every 30 seconds or so after the first minute. They’ll get nice and puffy from this stovetop heating. Place stovetop cooked muffins on a baking sheet (no need to grease the baking sheet). After all the muffins are cooked, bake for 12 minutes, then transfer to a baking rack until they cool slightly, about 15 minutes. Serve them while they’re still warm for best effect, though they hold for a few days in a ziplock bag just fine.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
4 hours

 

 

 

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