2 1/4 teaspoons active dry yeast 1 cup warm milk (about 110°F or 43°C) 1 tablespoon granulated sugar 3 cups all-purpose flour 1/4 cup unsalted butter, softened
In a bowl, combine warm milk, sugar, and active dry yeast. Allow the mixture to sit for about 5 minutes until it becomes frothy. This yeasty awakening sets the stage for the wonderful rise of our English muffins.
In a large mixing bowl, combine the flour, softened butter, and salt. Pour in the yeast mixture, and knead the dough until it comes together in a soft, elastic ball. Cover the bowl with a kitchen towel and let the dough rise in a warm place
Punch down the risen dough and turn it out onto a floured surface. Roll it to about 1/2 inch thickness. Using a round cutter, cut out individual English muffins. Place them on a baking sheet dusted with cornmeal
Preheat a griddle or non-stick skillet over medium heat. Carefully transfer the risen muffins onto the hot surface. Cook each side for 5-7 minutes or until golden brown, creating a delightful crust that seals in the soft, pillowy goodness.
As the English muffins emerge from the griddle, let them cool slightly before slicing. The kitchen will be filled with the delightful aroma of freshly baked wonders.
Serve the Homemade English Muffins toasted and spread with butter, jam, or your favorite breakfast toppings. Each bite is a journey into the warmth of homemade perfection, creating a morning bliss