english muffins

May 4th, 2009

I’m one of those people who needs to eat breakfast before heading out to work each morning. One of my favorite things to eat is an english muffin or portuguese roll (a denser, doughier cousin to the english muffin) with a little butter and jam or honey. I came across a recipe for homemade english muffins over at Annie’s Eats and I just had to make it.

I’ve seen recipes in the past that require a starter and that just seems a little too complex for me, so I always passed them by. This recipe is much more simple and just requires good old yeast with a little flour, sugar, milk and salt. Once everything is mixed together it all has to rise for a while. You then divide the dough into rolls and let it rise once more. Then the good stuff starts to happen.

You simply brown each side in a frying pan, then pop them in the oven to completely bake them. That’s it. Besides dirtying a handful of bowls and pans, they’re pretty darn easy to make. But looks aren’t everything, they have to taste delicious too. I was curious as to whether they were going to be filled with nooks and crannies because they were quite dense feeling, which led me to believe they may be a little different than the store-bought variety.

They were in fact a bit different than english muffins and actually had more in common with portuguese rolls, something I embraced. The dough was indeed dense, but super delicious, really allowing your teeth to sink into the body of the muffin. They have a nice mellow flavor and are a great vehicle for any jam. I can’t wait to start each morning off right this week!

english muffins
makes 6
via Annie’s Eats, originally from the Bread Baker’s Apprentice

2 1/4 cups flour
1 1/2 tsp. sugar
1/4 tsp. salt
1 1/4 tsp. instant yeast
1 tbsp. 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 paddle 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.
2
Switch to the dough hook and knead on low speed, about 7-8 minutes.
3
Transfer the dough to a lightly oiled bowl and roll to coat.  Cover the bowl with plastic wrap and let rise for about an hour.
4
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.
5
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.
6
Preheat the oven to 350 degrees F.
7
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 a time.  Allow them to cook for 5-8 minutes or until the bottoms are lightly browned.  Carefully flip and cook the other side for 5-8 minutes more.  They should flatten as they cook.
8
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 skillet before moving them to the oven.  As the first batch is baking, move the second batch to the skillet.
9
Transfer the baked muffins to a cooling rack and let cool at least 30 minutes before slicing or serving.  Store in an airtight container.

Comments: 11 Total

  1. Tim

    May 4, 2009 at 8:02 am

    These look so good. Makes me want a grilled cheese on Portuguese from Westville. Go have one for me, Kelly!

  2. Alicia

    May 4, 2009 at 8:14 am

    Those look great and you make the recipe look so easy. I’ll have to try these!

  3. Dana

    May 4, 2009 at 9:55 am

    I love making my boys little pizzas on English muffins – these would work out even better! They look just awesome.

  4. lisaiscooking

    May 4, 2009 at 5:05 pm

    They look great! One more type of bread I need to try making.

  5. BethieofVA

    May 5, 2009 at 4:37 pm

    I am making these. They looks so dense and wonderful!

  6. Hannah

    May 8, 2009 at 11:04 pm

    Those look so delightfully yummerooo

  7. Kasey

    May 13, 2009 at 6:29 pm

    I’m totally with you on always having to eat breakfast. I diligently sit down to mine at 7 am every morning. I love a nice english muffin with toast on the weekends with my eggs. Thanks for sharing the recipe!

  8. Eric

    May 17, 2009 at 11:26 am

    I made these this morning, almost entirely straight from this recipe. I had never tried English muffins before, but they turned out great, and WAY better than any store bought. I think the only difference is that I used 3/4 C of whole milk, then proofed my yeast with about a 1/4 C of water and part of the sugar from the recipe (and I’m a skim milk guy, so it even took a special trip to the store this morning for the real thing!). Ate them with butter and honey, and they were so good, I’ll probably use one for a sandwich later today!

  9. Kelly

    May 19, 2009 at 6:52 pm

    eric-
    i’m glad you enjoyed the recipe!

  10. links london

    April 6, 2010 at 9:02 pm

    but they turned out great, and WAY better than any store bought. I think the only difference is that I used 3/4 C of whole milk, then proofed my yeast with about a 1/4 C of water and part of the sugar from the recipe (and I’m a skim milk guy, so it even took a special trip to the store this morning for the real thing!). Ate them with butter and honey, and they were so good, I’ll probably use one for a sandwich later today!

  11. ATasteOfMadness

    March 12, 2012 at 9:26 am

    You know, I haven’t even thought about making english muffins! I always just bought them without even thinking. I will definitely try to make homemade ones!

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