Placing the dough in English muffin rings will allow it to rise and bake taller, but you can still make the muffins without them—simply let the rounds rise on their own, then fry and bake them as directed. They will taste just as delicious.
Recipe information
Yield
makes 8
Ingredients
11
1
1
1
2
3
1
Need to make a substitution?
Preparation
Step 1
In a medium bowl, combine 5 ounces (1 cup) all-purpose flour, 1/2 teaspoon yeast, the warm water, and the honey; whisk vigorously until mixture is thick and slightly foamy, about 1 minute.
Step 2
In another medium bowl, whisk together the remaining 6 ounces (1 1/4 cups) all-purpose flour, the remaining 1/2 teaspoon yeast, and the dry milk. Sprinkle over the wet flour mixture, cover tightly with plastic wrap, and let rise in a warm place until doubled in bulk, about 2 hours. Refrigerate until chilled, about 1 hour.
Step 3
Transfer to the bowl of an electric mixer fitted with the dough hook. Mix on medium-low speed until all dry ingredients have been incorporated into the dough, about 2 minutes. Add the butter and salt, and continue to mix on medium speed until combined (the dough should be smooth but slightly tacky), about 5 minutes. If the dough is too dry, add a little room-temperature water, 1 teaspoon at a time; if the dough is too wet, add more flour, 1 teaspoon at a time.
Step 4
Transfer dough to a lightly oiled large bowl. Cover bowl with oiled plastic wrap, and let rise in a warm place until the dough has doubled in bulk, about 1 1/2 hours.
Step 5
With lightly oiled hands, gently knead dough in the bowl, covering all sides with oil. Turn out dough onto a piece of plastic wrap. Form dough into a flattened rectangle; wrap in plastic, and refrigerate until well chilled, at least 1 hour or overnight.
Step 6
Line a baking sheet with parchment, brush with oil, and lightly dust with semolina flour. Lightly oil eight English muffin rings, and place on prepared sheet. Transfer dough to a lightly floured work surface, and roll out to 3/4 inch thick. Using a floured 3-inch biscuit cutter, cut out eight rounds; place each round in one of the oiled rings. (Dough can be rerolled in order to cut all eight muffins.) Set aside in a warm place until rounds have risen slightly, about 30 minutes. Meanwhile, preheat the oven to 350°F.
Step 7
Sprinkle rounds with seeds or salt, as desired (about 1 teaspoon per muffin). In a large skillet over medium heat, melt enough additional butter to coat the bottom of the pan. When the butter is bubbling, carefully transfer rounds to the skillet with a wide spatula, leaving muffin rings in place. Do not crowd the pan; rounds should fit comfortably without touching. Cook muffins until golden brown, about 4 minutes. Flip them over, and cook until golden, about 4 minutes more. Return muffins to the baking sheet, and remove muffin rings. Bake until muffins are cooked through, 7 to 10 minutes. (They should reach an internal temperature of 190°F.) Transfer to a wire rack to cool. Muffins can be eaten warm, or allowed to cool and then split open with a fork and toasted. The muffins can be wrapped in plastic and kept at room temperature for up to 3 days.
Whole-Wheat English Muffins Variation
Step 8
After combining the first yeast mixture, substitute 3 ounces (about 1/2 cup plus 2 tablespoons) whole-wheat flour for 3 ounces (1/2 cup plus 2 tablespoons) of all-purpose flour. Mix with yeast and dry milk. Proceed with English Muffins recipe.
English Muffins how-to
Step 9
The rounds of dough are fitted into oiled rings, and set aside to rise slightly before cooking.
Step 10
The dough rounds, still in their rings, are transferred to a skillet and cooked in butter until well-browned on both sides. They are finished in the oven.