English Muffins

I got this recipe off the internet from watching Todd's Kitchen video. My daughter has really enjoyed that I can make these in the morning and doesn't have to rely on our buying them at the store. They don't take a long time to make and even on a hot day we can enjoy them since English Muffins are fried, not baked. 


 1 Tablespoon yeast
1 cup warm water
1 teaspoon sugar
1 egg
2+ cups flour 
2 Tablespoons melted butter
pinch salt
corn meal to coat

Mix together yeast, water and sugar. Let sit for 10 minutes or until foam forms on top.  Beat egg in bowl. Add flour, butter, salt and yeast mixture. Knead for 10 minutes, adding more flour until dough is only slightly sticky. Cover in air tight container or wrap with plastic wrap and let sit for 1 hour or until double in size.* Turn out of bowl and knead 1 or 2 minutes. If dough is still sticky, knead on floured surface. 

Divide dough into 16 even pieces. Make into small balls and pat down into circles. Dip the dough on both sides in corn meal. Place on cookie sheet that has slight coating of corn meal on it so the dough will not stick to the sheet. Preheat cast iron pan and then cook each side until golden brown (approximately 4 or 5 minutes each side). 

*Note: I put my dough in a Tupperware container with the seal but had to burp the seal every 5 or 10 minutes. 
 

The dough will rise a little in your pan as the muffins are cooking.

Don't cook the muffins at too high a heat or the middle won't cook through. As I cooked more of the English Muffins, my pan was hotter, so I had to turn my heat quite low so the later ones wouldn't burn.  

 I used a Classico lid to form my muffins so they would be the same size and shape. To keep the dough from sticking in the lid, I rolled the balls of dough in the corn meal first.