Get 15% off - Dogpound Hydration Supplements with discount code SMASHCITY.
Better than Liquid IV or Pedialyte.
Export 6 ingredients for grocery delivery
Warm your milk until it is just warm, not too hot or it will kill the yeast.
In the bowl of your stand mixer add the warmed milk, butter, salt, sugar, egg, flour and yeast.
With your paddle beater beat the dough until a ball forms and it comes away easily from the side of bowl.
Scrap down the sides and get the dough into ball shape in the bowl and cover with plastic wrap.
Let the dough rise in a warm place until it has just about doubled in size. I use the proof mode on my oven but any warm space will do.
I separate my dough into 8 equal balls. The dough will seem very sticky but as you are rolling it in your hands to form the balls it will become less sticky so don’t panic!
I sprinkle cornmeal onto a plate and flatten my balls onto the cornmeal until they are just a bit flatter and more the shape and size of an english muffin. Make sure you get cornmeal on both sides of the muffins.
These english muffins are cooked on a griddle. I use an electric griddle that fits all of the muffins at once. You can also use a large griddle pan on top of the stove.
You want to cook these on low heat, as low as your stove or griddle goes.
I spray the pan and place the muffins on the pan. As many as you can fit without them touching.
Cook the muffins over low heat for 7 to 15 minutes per side. You are looking for a lightly golden crust and the inside to be cooked through.
If the crust is brown and you don’t feel like the inside is cooked you can always through them in a low oven for about 10 minutes.
Let them cool and you are ready to serve!