Homemade English Muffins

Ingredients

• ounce s(\1 1/2 cup s) white bread flour
• 1/4 teaspoon sinstant dry yeast
• teaspoon skosher salt
• ounce slukewarm whole milk
• tablespoon swhite sugar
• tablespoon sbutter, softened
• large egg, at room temperature, slightly beaten
• 1/4 cup semolina, or as needed

Instructions

1. Place flour in a large bowl. Sprinkle yeast on one side of flour and salt on other side. Add milk, sugar, butter, and egg; stir to make a soft dough.
2. Turn dough out onto a lightly floured surface; knead until soft, smooth, and stretchy, about 10 minutes.
3. Place dough into a large oiled bowl. Cover and let rise in a warm place until doubled in volume, about 1 hour.
4. Deflate dough; divide into 16 pieces. Press each dough piece into English muffin rings; sprinkle both sides with semolina. Let rest 30 minutes.
5. Preheat a griddle to 400 degrees F (200 degrees C) or a heavy skillet over low heat. Cook muffins on the preheated griddle or skillet until an instant read thermometer inserted into centers reaches 200 F (93 degrees C), 7 to 10 minutes per side.

Tips

It's best to weigh flour due to inconsistencies in measuring by volume, but if you want to use measuring cups, 21 ounces is 4 ½ cups. You can also dust the muffins with farina or polenta instead of semolina. For a cinnamon raisin variation, add 1 cup raisins, 1 tablespoon ground cinnamon, and reduce the amount of salt to 1 ¼ teaspoons.