I don't know about your families but I know mine is a huge fan of english muffins, so much so that I swear I cannot keep them in the house. Sometimes I just cannot buy enough to meet our demands and the very last thing I am going to do is run to the store first thing in the morning just for english muffins - hence my idea to make my own!
As far as breakfast ideas and pre-school and work morning meals go, these are a good choice! The recipe is fairly simple and not one that has to rise for a long time plus it is easy to customize exactly what kind of muffins you'd like. I chose to try to sneak some whole wheat past my family by using white whole wheat flour but feel free to use all-purpose if you'd like. Just be aware you might need to add a little bit more flour to get the right consistency.
In a small bowl add in the milk and heat carefully in the microwave or over the stove. Add in the butter and stir to melt then add in the yeast. Set it aside and allow the yeast to "bloom" a bit.
In another bowl, add together all the dry ingredients and whisk until they are well combined.
After about 5 minutes, your wet ingredients should look something like this - the stuff on top shows us that the yeast is active and ready to bake with.
Pour the milk mixture into a stand mixer bowl and add in the egg. Be sure to break up the egg yolk and mix it in a little bit before you add in the dry ingredients.
Carefully add in the flour mixture a third at a time.
Once all the flour is added, beat on medium using the dough hook for 6-8 minutes or until a smooth ball of dough is formed.
Turn the dough out onto a lightly floured surface and roll until it is 3/4" to 1" thick.
Using an english muffin cutter or a the ring to a large wide mouth canning jar, cut out as many muffins as you can, re-rolling when needed.
Place the muffins on a cookie sheet lightly dusted with a layer or cornmeal and sprinkle some corn meal on top. Cover and allow the dough to rise for about 20 minutes. Preheat your oven to 325F.
After the dough has risen, heat a cast iron skillet over low heat and lightly brown each side of all of the english muffins and then place them back on the cookie sheet. Bake for 12-15 minutes.
Serve immediately with butter or jam by piercing the sides with a fork to separate them or store in a bread bag on the counter for up to a week.
Makes a dozen muffins
3 1/2 cups white whole wheat flour
1 1/4 tsp. salt
1 Tbsp. sugar
1 tsp. baking soda
2 tsp. yeast
1 3/4 cups milk
3 Tbsp. butter
Heat up the milk just until warm enough to melt the butter over the stove or in the microwave. Add the butter and yeast and set aside for a moment. Sift or whisk together the dry ingredients (flour, salt, sugar and baking soda) in a small bowl. Add the wet ingredients to a stand mixer bowl and beat in the egg. Add in the dry ingredients in thirds until completely incorporated and then mix using the dough hook for 6-8 minutes until a smooth dough forms. Turn dough out on a lightly floured surface and roll out to about 3/4"-1" thick and cut using the lid of a large mouth canning jar and dust lightly with cornmeal. Cover with a towel and allow to rise for 20 minutes. Warm a cast iron pan over low heat and brown each side of the muffins just until crispy and then set on a baking sheet. Once all the muffins are browned, bake for 12 minutes at 325 degrees F. After baked, use a fork to separate the sides and serve with butter and/or jam. Enjoy!