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Homemade English Muffin

Course Breakfast
Cuisine American
Keyword breakfast, English Muffin
Servings 16

Ingredients

  • 2 tsp active dry yeast
  • 1 tablespoon sugar
  • 1 Cup Warm water
  • 1 cup buttermilk warmed, or milk with vinegar
  • 4 tablespoons unsalted butter, room temperature
  • 2 tablespoons vegetable oil
  • 2 teaspoons kosher salt
  • 3½ cups unbleached bread flour
  • Nonstick vegetable oil spray for work surface
  • Cornmeal for dusting

Instructions

  1. Mix all the dough ingredients in stand mixer and let the machine run for 5 minutes. The dough is very wet and sticky. Cover with plastic wrap and leave in refrigerator overnight.

  2. Spray work surface with oil spray, pour dough on to the work surface. Spray dough with oil as well as it's very soft and sticky.

  3. Cut the dough into 16 equal pieces. Work quickly and wrap corners of the dough into center and form a ball. Place on cornmeal covered cookie sheet. Sprinkle the top side with cornmeal as well.

  4. Cover all the dough balls with plastic wrap (spray with oil first to avoid sticking)

  5. Preheat oven to 350F and leave a cookie sheet in the oven to heat.

  6. Over low heat, heat up cast iron griddle or pan. Use 2 spatulas to move dough ball onto the pan. Let it cook till the bottom is golden brown and turn over, do the same.

  7. Place English muffin on the heated sheet, bake for about 10 minutes, till the sides are dry but still bouncy.

  8. Cool on cooling rack and serve when cool down.