We probably eat too many of these, but I just cannot keep enough of them in the house lately. With this pandemic, we shop in advance for typically a month’s worth of groceries. This is typical of us in the wintertime, with several feet of snow or roads impassable…but this is not typical of our lifestyle at the end of May. I ran out of english muffins at home and decided to make them myself. They are SO MUCH BETTER than the type you can find in the store! No special rings needed!
I used the recipe that Truffles and Trends shared, but tweaked it just a tad! Here’s the recipe:
1 1/4 cups warm water
1 tablespoon sugar
1 teaspoon instant dry yeast
2 tablespoons olive oil
2 3/4 cups flour
1 teaspoon salt
Pour warm water into a large bowl. Sprinkle sugar, then yeast on top. Let sit and foam for 10 minutes.
Add in olive oil, flour, and salt and mix (I used my Kitchen Aid with dough hook). Knead for 5 minutes, adding just as much flour as needed to make the dough stop sticking to the sides of the mixer.
Shape the dough into ball and place into an oiled bowl. Cover and let rise for 1 hour, or until doubled in size.
Once dough is doubled, knead a few times on a floured surface and then divide into 8 equal pieces. Shape each piece into a ball by rolling it between the palm of your hand and the top of the counter.
Place the balls onto the Silpat or parchment and press them into flattish rounds. Cover rolls with towel and let rise 20 minutes.
Heat a large frying pan (I didn’t need any oil or butter at all). Cooking the muffins in batches of 2 or 3, cover and crisp on low heat on first side until the muffins are puffed up and golden and toasted on the outside. This process took an estimated 5 minutes. Flip and cook for about 5 more minutes, or until the second side is also golden and toasted.
Store sealed in the refrigerator or freezer. So good!
*Many people use cornmeal for each side, but I don’t like it! I didn’t use cornmeal at all, but you can lightly dust each side prior to cooking them if you choose!