You may ask yourself, what’s the point of homemade English muffins? The store-bought ones are pretty darn delicious. But this recipe makes English muffins that are twice as delicious. You cook each muffin in a skillet (we recommend cast iron) until its deep golden brown. The results are tender but toasted, full of good wheat flavor and cloud-like pockets for melted butter to pool in. Be sure to split the muffins with a fork and not with a knife to keep the nooks and crannies open. Serve with plenty of butter and your favorite jam.
1 cup buttermilk
1 teaspoon granulated sugar
1 ¼-oz. envelope active dry yeast
3 tablespoons honey
1 tablespoon unsalted butter, melted
2 cups white whole- wheat flour
1 teaspoon table salt
Oil, for bowl and skillet
¼ cup plain yellow cornmeal
Sat fat 0.99g
How to Make It
Microwave buttermilk until warm, about 30 seconds. Stir in sugar and yeast. Set aside until bubbly, about 15 minutes.
Pour yeast mixture into the bowl of a stand mixer fitted with the dough hook attachment. Stir in honey, butter, flour, and salt. Beat on low for 2 minutes, scraping down sides after 1 minute. Increase speed to medium and beat until smooth, 7 minutes. (Dough will be sticky.) Transfer to a lightly oiled bowl. Cover with plastic and set in a warm, draft-free place until doubled, 1½ to 2 hours.
Turn dough onto a lightly floured work surface and roll out into a 1-inch-thick rectangle. Fold into thirds like a letter, cover with plastic, and let rest for 10 minutes.
Dust a baking sheet with cornmeal. Cut dough into 12 pieces. Roll each into a ball, place on baking sheet, and pat into a 1-inch-thick disk, turning to coat in cornmeal. Cover with plastic; let rest until puffy, 30 to 40 minutes.
Heat a large nonstick skillet over medium; lightly brush with oil. Cook muffins until golden brown and firm, about 5 minutes per side.
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