3 cups All Purpose Flour
1/2 tsp salt
1/2 cup milk
2 tbsp Butter/Margarine
1 1/2 tbsp honey
1/2 cup warm water
1 1/4 tsp rapid rise yeast
1 1/2 tbsp cornmeal (optional)
Instructions
Combine warm water and yeast and set aside for 5- 10 minutes to allow the yeast to react.
Heat up a small saucepan and mix together butter, honey and milk until butter has melted. Set aside and let the mixture cool until it is warm enough to touch.
In a separate bowl, combine flour and salt.
Pour the yeast mixture into the warm milk mixture and stir gently. Gradually add to flour mixture, stirring until the mixture is well combined. Add flour if the mixture is too sticky.
Knead the dough for 3-4 minutes until it is smooth and elasticky.
Set aside and let it rise for about 10 minutes.
Once the dough has had a chance to rest and rise, roll it out onto a floured surface to about ½ an inch thick depending on how thick you’d like your English muffins. Using a large round cookie cutter (or a mason jar lid, or even a cup), cut out as many circles as possible.
Line them up on a pregreased or lined baking tray then sprinkle the tops with cornmeal. Set aside and allow it to rise for about 40-45 minutes.
The English muffin dough should have about doubled in size by now. Pull out a non-stick pan and heat it to about medium-high. Do not add oil or butter into pan!
Carefully place the English muffins into the pan, I fit about 4 at a time in the pan—make sure they are not touching. Cook for about 5 – 8 minutes per side until it is nice and browned, then flip and repeat.
Once they’re done, allow them to cook (if you can wait!), then slice them open and eat with butter, honey, your favourite jam or even better....make a homemade Bacon and Egg McMuffin sandwich!
