The problem with making these is that you never again want to buy them from a store. Those thin little rounds of cardboard do not compare to the warm, soft, slightly sweet English muffins coming out of your oven, complete with nooks and crannies! One note: use room temperature milk like the recipe says. I was impatient and poured the cold milk right in there, and I think it affected the rising time of my dough. I think I will be a good girl this time around, or maybe even slightly heat it to help the yeast boom. Either way it is important to notice that there will be a next time for homemade English muffins. They were beyond excellent coming out of the oven, but we enjoyed our double batch for days, toasted and spread with butter or jam, or both! Mmmmm... I'm feeling the need to go make some now....
from Annie's Eats
yield 6 English muffins
2 1/4 cups flour
1 1/2 teaspoon sugar
1/4 teaspoon salt
1 1/4 teaspoon instant yeast
1 tablespoon butter, at room temperature
3/4 - 1 cup milk, at room temperature
cornmeal for sprinkling
1) In the bowl of a stand mixer fitted with the padre attachment, combine the flour, sugar, salt and yeast. Mix in the butter and 3/4 cup of milk. Add just enough of the remaining milk to form a dough and incorporate the dry ingredients. Switch to the dough hook and knead on low speed, about 7-8 minutes. Transfer the dough to a lightly oiled bowl and roll to coat. Cover bowl with plastic wrap and let rise for about an hour.
2) Divide the dough into 6 equal pieces and shape into balls. Lay parchment paper on a baking sheet and spray or coat lightly with oil. Sprinkle with cornmeal. Move the dough balls to the baking sheet, spacing them evenly with room to rise. Cover the pan loosely with plastic wrap and allow to rise another hour.
3) Preheat the oven to 350 degrees. Heat a skillet on medium heat on the stovetop. Brush the skillet lightly with oil and gently transfer the dough balls to the skillet a few at at a time. Allow them to cook for 5-8 minutes more. They should flatten as they cook.
4) Remove the muffins from the skillet and transfer them to a parchment- or silpat-lined baking sheet. Bake in the preheated oven for 5-8 minutes. Do not wait until all the muffins have been browned in the skilled before moving them to the oven; as the first batch is baking, move the second batch to the skillet.
5) Transfer the baked muffins to a cooling rack and let cool at least 30 minutes before slicing or serving. Store in an airtight container.