Description
I’ve used this delicious recipe for about 29 years. They are very good… much better than any store-bought English Muffins I’ve ever had.
Ingredients
- 1 cup milk
- 2 tablespoons white sugar
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (110 degrees F/45 degrees C)
- ΒΌ cup melted shortening
- 6 cups all-purpose flour
- 1 teaspoon salt
Instructions
- Warm milk in a small saucepan until it bubbles
- then remove from heat. Stir in sugar until dissolved and let cool until lukewarm.
- Mix together warm water and yeast in a small bowl; let stand until creamy
- about 10 minutes.
- Combine milk mixture
- yeast mixture
- 3 cups flour
- and shortening in a large bowl; beat until smooth. Mix in salt and remaining 3 cups flour; knead until a soft dough forms. Place in a greased bowl
- cover
- and let rise in a warm place until doubled in volume
- about 1 hour.
- Punch down dough. Roll on a lightly floured surface to about 1/2-inch thick. Cut rounds with a biscuit cutter
- drinking glass
- or empty tuna can. Sprinkle cornmeal on waxed paper and place dough rounds on top. Dust tops with cornmeal
- cover
- and let rise for 30 minutes.
- Heat a greased griddle over medium heat.
- Cook muffins on griddle until lightly browned
- about 10 minutes per side. Split and toast as desired.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 2 hrs 15 mins
Servings: 18