English Muffins Recipe

3h
Prep Time

10m
Cook Time

3h 10m
Ready In

Recipe: #25291

November 30, 2016

Categories: Breads, Breakfast, Brunch, Potluck, Oven Bake Low Cholesterol, Low Fat, Vegetarian, Yeast Rolls, Flour, Muffins, more

recipe by:
ellie

"Recipe source: Bon Appetit (November 2004)"

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (103.4 g)
Calories 215
Total Fat - 3.5 g
Saturated Fat - 0.7 g
Cholesterol - 0.8 mg
Sodium - 594 mg
Total Carbohydrate - 41.5 g
Dietary Fiber - 5.9 g
Sugars - 0.9 g
Protein - 7.5 g
Calcium - 26.4 mg
Iron - 2 mg
Vitamin C - 0 mg
Thiamin - 0.3 mg

Step 1

In a large bowl combine the water, yeast and sugar, stir to blend. Let stand at room temperature until foamy (5 minutes); stir in 3 1/2 cups flour, dry milk, salt and Crisco (vegetable shortening); stir with a wooden spoon until blended. Turn dough out onto a floured board.

Step 2

Knead until smooth, adding more flour by teaspoonfuls if dough is sticky (10 minutes).

Step 3

Grease another large bowl with vegetable oil. Place dough in bowl, turn to coat. Cover with plastic wrap and let rise in warm draft-free area until doubled (2 hours).

Step 4

Dust baking sheet with cornmeal.

Step 5

Transfer dough to floured board and divide into 8 portions. Roll each portion into ball; space evenly on prepared baking sheet. Cover loosely with plastic wrap; let rise in warm draft-free place until doubled (30 minutes).

Step 6

Heat large skillet over medium heat.

Step 7

Working in 2 batches, place dough rounds, cornmeal side up, in skillet. Cook until browned on bottom (5 minutes), turn with spatula, press with the spatula to flatten to 3 1/2 - 4 inch rounds and cook until browned and cooked through (5 minutes). Transfer to rack to cool.