Homemade English Muffins

Ingredients

• 2 cups whole milk
• 3 tablespoons honey
• 2 and 1/4 teaspoons active dry yeast, (1 packet)
• 1 large egg
• 4 tablespoons unsalted butter, melted
• 5 cups bread flour
• 1 and 1/2 teaspoon salt
• cornmeal for dusting

Instructions

1. In a small saucepan, heat the milk and honey over the low heat until it reaches 105-115ºF. Remove from heat, stir in the yeast, and set aside for 5 mins. Whisk in the egg and melted butter
2. Add the flour and salt to the bowl of a stand mixer. Fit the mixer with the dough hook attachment. with the mixer on low speed, gradually pour the milk mixture into the flour.
3. Continue to beat down to the sides and bottom as needed. Turn the speed up to medium and mix for about 4 minutes, until the dough is smooth and sticky.
4. Scrape the dough out into a lightly oiled bowl. Brush a little oil over the top of the dough. Cover and set in a warm place to rise for 1 hour or until doubled in size.
5. Turn the dough out onto a lightly floured surface, using as little flour as possible, gently knead the dough together. (The dough is very sticky. Add just enough flour to make it easy to handle.)
6. Divide the dough in half. Divide each half into 8 equal sized pieces. You should have 16 dough balls. (If you want smaller muffins, each half into 11 pieces to equal 22 dough balls.) Roll each piece into a ball and flatten the ball into a disk.
7. Place the disk baking sheet with paper parchment that has been dusted with cornmeal. Sprinkle more cornmeal over the tops. Cover with a lint-free towel and a draft-free place for 1 hour, or until doubled in size.
8. Preheat the oven to 325ºF.
9. Heat a griddle over medium-low heat. Gently lift each disk with a plastic spatula and place it on the griddle. (Handle the dough with care so you don't deflate it) Cook them for about 2 minutes on each side, until lightly browned on both sides. Work in batches.
10. Place the muffins back on the cookie sheet and use them for 10-15 minutes.
11. The muffins transfer to a cooling rack and let them cool completely.
12. Split the English muffins with a fork and them a toaster toast until the edges are lightly browned. Serve warm with your favorite jam or butter.
13. Make ahead tip
14. Muffins are good for up 5 days stored in airtight container at room temperature or in the refrigerator.
15. Muffins can also be wrapped in plastic wrap, sealed zip-top bags, and frozen for up to 3 months. Thaw overnight in the refrigerator and toast before serving.

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