The Easiest (and Tastiest) English Muffins Ever

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:

Ingredients:

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

Instructions:

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!

Homemade Hoagie Rolls!

I think it’s important to make your own bread for most things. I don’t really care for store bought buns, hoagie rolls, etc. It’s easier than you think! phillies1

This really is a “less is more” recipe when it comes to flour. When it comes to hand kneading the dough, just lightly sprinkle in just enough to keep it from sticking. Nothing more.

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Let these puppies rest! I looooove them. They are like hoagie roll/pita pockets and that makes life perfect for stuffing with minimal mess. phillies3

The secret to perfect crust is the water in the oven just hanging out, creating some humidity. Don’t forget this step, or your rolls will be hard.

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Perfection. I can still taste them from last night. On purpose, I am careful not to cut them all the way open, so I can get that pita effect for stuffing. Yum!

Ingredients
For the rolls
    • 1 envelope active dry yeast or about 2 tsp, not instant yeast
    • 2 tsp sugar
    • 3 cups all purpose flour + a little more for kneading
    • 1 1/2 tsp salt
    • 1 1/3 cups lukewarm water
  • 2 tbsp olive oil plus a little more to brush on the rolls
Instructions
To prepare the rolls
In a small bowl or measuring cup, dissolve 1 tsp sugar in 1/3 cup of the lukewarm water.
Sprinkle the yeast over the water and let stand for 10-15 minutes until the yeast activates and becomes foamy.
Meanwhile combine the flour, 3 tsp sugar and salt in the bowl of a stand mixer with the dough hook attached.
Add the proofed yeast and the remaining 1 cup lukewarm water.
Mix on low speed until the dough has been kneaded for at least 5 minutes before adding the olive oil and letting it work its way into the dough.
Turn the dough out onto a very lightly floured bread board or counter top.
Knead the dough by hand for at least 5 minutes after it comes out of the stand mixer, remembering to use as little flour as possible.
Use the heel of your hand to stretch the dough across the kneading surface in a sort of smearing action, then fold the dough back over itself, turn it around a half turn and and do the same again. Keep repeating this action for at least five to 10 minutes to develop good gluten in the dough. The dough should appear relatively smooth but still a little sticky to the touch.
Lightly oil a large bowl with olive oil, place the dough inside, cover it with plastic wrap and let it sit in a warm place for at least an hour until the dough doubles in size.
Again on a lightly floured surface, knead the dough back into a ball and cut into 6 equal pieces.
Form the dough pieces into about 5 inch lengths and place them a couple of inches apart on a parchment paper lined cookie sheet.
Very lightly brush the formed rolls with olive oil.
Drape the cookie sheet loosely with plastic wrap and let the rolls rise in a warm place for at least another hour until they at least double in size. You con’t want to rush the dough rising at this stage or else your rolls will be too dense.
Preheat the oven to 425 degrees F. The oven MUST be fully preheated. Place a small tray of boiling water in the back corner of the oven. I use an aluminum pie plate. This causes humidity inside the oven, which helps the bread fully rise before forming a crust.
Using a very sharp knife or razor blade, quickly but gently cut a 1/4 inch deep slit down the center line of the rolls before immediately popping the tray into the hot oven.
Bake for 10 minutes before reducing the heat to 400 degrees F and baking for an additional 20-25 minutes until the rolls are an even golden brown. They should sound hollow then tapped with your finger.
Let them cool on a wire rack before serving!

These rolls are perfect just as homemade sub sandwiches. Make some dough ahead too, so you can pull it out and bake them when needed. Happy baking!

-Mia

My Homemade Dinner Rolls

Seriously, these are melt in your mouth yummy. Super easy too! We use these for mini slider sandwiches too! 🙂

Ingredients

2 cups warm milk

2 tablespoons instant dry yeast

¼ cup white granulated sugar

2 teaspoons salt

6 tablespoons salted butter, softened

2 large eggs

6 cups all-purpose flour

1 tablespoon melted butter
Instructions

In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.

Add in 5½ cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining ½ cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.

Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.

Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four.

Cover and let rise 1 hour.

Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.

Remove rolls from oven and brush with melted butter.

Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.