English Muffins

Instructions

1. Put the milk, yeast, butter, egg, sugar, salt, and flour into the mixer. Mix on low until everything is incorporated, and then turn up to medium and mix for about 5 minutes.
2. When you pull the dough out it will be super smooth and elastic. Put the kneaded dough into a well-oiled bowl and turn to coat.
3. Let the dough rise, covered, until it is about double in size. Mine took about an hour, but I had it on my warm stove. The slower it rises, the more flavor develops.
4. Next, you are going to gently deflate the dough.
5. Form the dough into smooth balls. Sprinkle your cornmeal into your cold pans or onto the surface of your cold Blackstone. If your pans aren’t non-stick, first spray them with some cooking spray, or lightly oil your Blackstone if it isn’t well-seasoned.
6. Once your griddle or pans are prepped, take your dough balls and flatten them into discs, about 3/4 inch thick, and 2-3 inches across. Place them onto the cold griddle/pan, and then turn the heat to medium-low heat. Sprinkle some more corn meal on the tops of the muffins.
7. Cook for about 10 minutes per side. Check them after 5 minutes though to make sure they aren’t over-browning. It takes some practice to get the heat right.
8. If your muffins are browning too fast on the outside and not cooking fully on the inside, pop them onto a baking sheet and into a 350 degree oven for 15 minutes.
9. Let them cool for about 10-15 minutes, and then split with a fork, toast if desired, and enjoy!