Yield: 16 English muffins
Ingredients
- 1 3/4 cups lukewarm milk
- 3 tablespoons softened butter
- 1 1/2 teaspoons salt
- 2 tablespoons sugar
- 1 large egg, lightly beaten
- 630g flour (~4 1/2 cups)
- 2 teaspoons instant yeast
- semolina sprinkling the griddle and board
Instructions
- Combine all of the ingredients except the semolina. Knead until smooth and shiny. The dough should be a little sticky and very stretchy.
- Make the dough into a ball, place in an oiled bowl, and cover. Let the dough rise until doubled in size, about an hour to hour and a half.
- Deflate and divide into 16 pieces by repeatedly cutting in half. Avoid overworking to keep the gluten intact and the muffins relatively flat.
- Shape each piece into a ball, then roll flat or press flat with the heel of your hand. Each piece should be about 3 to 3 1/2″ diameter, but it’s more important to have a consistent thickness. I prefer thinner english muffins (about 1 to 1.5 cm), but you can do up to twice that. (Muffins will roughly double in height after resting and baking.)
- Generously coat a cold griddle with semolina, and place the dough discs as you finish them. They will expand very little outward, so they can be pretty close together. If you don’t have enough space on your griddle, throw some semolina on a board and place the remaining discs there.
- Cover and let rest for 20-30m.
- Assuming you only have one griddle, turn it on medium-low and cook the first batch to an internal temp of 200F. You’ll either need to cool the pan down between batches, or brown the next batches and finish in a 350F oven. (If necessary – thinner muffins may not need this step.)
- Remove and let rest until ready to eat!