Homemade English Muffins

Ingredients

Milk

1 cup, lukewarm (about 110°f or 43°c)

Active dry yeast

2 1/4 teaspoons (1 packet)

Sugar

1 tablespoon

Unsalted butter

2 tablespoons, melted

Salt

1 teaspoon

All-purpose flour

3 to 4 cups, divided

Cornmeal

for dusting

Instructions

1. Warm the milk until it reaches lukewarm temperature (about 110°F or 43°C). Pour the warm milk into a mixing bowl, add the sugar and yeast, and stir to dissolve. Allow the mixture to sit for about 5 minutes, or until it becomes frothy.
2. In a large mixing bowl, combine the yeast mixture, melted butter, salt, and 2 cups of flour. Stir until smooth and well combined.
3. Gradually add the remaining flour, stirring until the dough begins to come together. The dough should be soft yet slightly sticky.
4. Transfer the dough to a floured surface and knead for about 10 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
5. Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
6. Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a ball and flatten slightly to form a round disc.
7. Dust a baking sheet with cornmeal and place the dough rounds on it. Cover with a towel and let them rise for another 30 minutes.
8. Preheat a griddle or large skillet over medium heat. Once hot, carefully place the muffins on the griddle. Cook for about 10 minutes on each side, or until they are golden brown and cooked through. You may need to adjust the heat to prevent burning.
9. Once cooked, let the muffins cool on a wire rack before slicing.