I made them on a whim. I saw them on Pinterest and decided, hey, why not? I have all the ingredients, it’s Saturday. Let’s do this! Holy crap were they ever a pain in the butt. After all was said and done I probably spent about 3 hours making these things, partly due to my messy kitchen and lack of work-space, and partly due to things not going the way they were supposed to. Also, they did NOT look like picture from the recipe I was using.
The original recipe simply has us “fry” (though no oil or butter is involved) each muffin in a hot pan to cook them. However, the first few I did ended up undercooked and a bit doughy in the middle. They didn’t taste bad, nor were they in-edible—adding butter masked the slightly undercooked feeling—but they were still not quite right. So I put them in the oven for a while to finish baking. By the time I preheated my oven, though, the muffins had cooled and I think this is why, even after baking them for another 10 minutes in a 400°F oven, they were a little doughy still (though better; and after they cooled for a while they were not so doughy looking anymore).
Maybe it’s just me and what I am used to, but I thought English muffins were supposed to have fairly large air pockets in the middle. These were just really dense all the way through, and for this reason I probably won’t try this recipe again. I thought I’d share it anyway because it did make some really tasty biscuits. My only complaint with them, really, is that the texture just wasn’t what I was expecting.
Home Made English Muffins
Time to make: All flipping day.
- 1 C warm water (105-110°F *)
- 1/2 Tbsp active dry yeast
- 1 cup of milk
- 3 Tbsp butter
- 3 Tbsp of honey
- 5 C all-purpose flour, divided
- 1 tsp salt
- Gently stir yeast into warm water. Set aside for 10 minutes.
- Meanwhile, in a small saucepan, heat the milk, butter and honey until the butter is melted. Remove from heat and allow to cool slightly.
- Add the yeast/water to the milk/butter mixture and stir gently. Set aside.
- In a large bowl, sift 3 cups of flour. Stir in the milk and yeast. Sift the remaining 2 cups of flour and the salt. Stir until well combined.
- Working on a floured surface, knead the dough for 1-2 minutes or til lightly elastic. Let rest for 5 minutes.
- Cover two cookie sheets with parchment paper and lightly sprinkle with cornmeal.
- Roll the dough out on a floured surface to 1/2 inch thick.
- With a biscuit cutter, cookie cutter, or a drinking glass, cut out circles. Gently place muffins on the cookie sheets, sprinkle the tops with cornmeal and cover with a dry, light cloth. Place in a 200°F oven and let dough rise for 45 minutes. Be careful not to let the cloth touch the sides of the oven.
- Heat a heavy bottomed skillet on medium low, don’t grease it. When the dough has risen, remove from oven and preheat the oven to 400°F.
- Gently shake some of the cornmeal off each muffin and place them into the hot pan. Don’t let them touch each other.
- Cook muffins on low heat for 8 minutes per side or until browned well. Place muffins back on cookie sheets and bake in center of the oven for 7-10 minutes or until they sound hollow when tapped.
- Serve warm with butter
* Water should feel warm, not cool, not hot, but warm against the first knuckle (the one closest to the fingernail) on your pinky finger.
My husband is a huge fan of these, even if they are a bit dense. If I make them again, though, I might try this recipe from Foodess.com.