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homemade english muffins from The Jewish Kitchen
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Homemade English Muffins

What a delicious, homemade treat! These muffins are perfect for breakfast, of course, but they're also a terrific vehicle for a sandwich, open-face pizza, pb & j, or just about anything you can smother between each half!
Course Breakfast, Brunch
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
Servings 8 servings

Ingredients

  • 1/2 package of dry active yeast
  • 2 tbsp. warm water
  • 1 1/2 tsp. butter
  • 1/2 tsp. Kosher salt
  • 1 tbs. sugar
  • 1/2 cup scalded whole milk
  • 1 small egg
  • 2 cups flour

Instructions

  1. Place water and yeast in a small bowl. Set aside. Have the scalded milk ready and set aside. Cool Then add to the yeast.
  2. In a large bowl put in 1 cup of flour, the egg and beat together. Beat in the yeast mixture and 3/4 cup flour. Knead dough using the rest of the flour (1/4 cup). When the dough is elastic, and smooth put in a lightly greased bowl, making sure to coat the dough with the oil from the bowl. Cover and let rest in a warm place for 1 hour. This should double in size.
  3. Put dough on a floured flat surface and roll out to about 1/4 inch thickness. Cut out 4 inch rounds and place on parchment paper or wax paper. Cover and let rest until double in size, about 1 hour.
  4. On a low setting, heat a ungreased griddle. Place the rounds on the griddle and cook for about 5-7 minutes on each side. When done, toast them only when you are ready to serve.