Recipe by Cynna
"These freeze well or can be stored for a day at room temperature in an airtight container. They look a little different from store-bought English muffins, but we think that adds to their appeal." A Cooking Light recipe I wanted to save and use.
- 1 cup 2% low-fat milk
- 3 tablespoons olive oil
- 2 tablespoons sugar
- 1 1⁄4 teaspoons salt
- 1 (1/4 ounce) package dry yeast
- 1⁄4 cup warm water (100 to 110)
- 3 1⁄2 cups flour, divided
- 1 large egg, lightly beaten
- cooking spray
Directions See How It's Made
- Cook milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil).
- Remove from heat. Pour milk into a large bowl. Stir in oil, sugar, and salt. Cool to about 90°.
- Dissolve yeast in warm water in a small bowl; let stand 5 minutes.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Add yeast mixture, 3 cups flour, and egg to milk mixture.
- Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top.
- Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
- Punch dough down. Divide in half. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion to 1/4-inch thickness.
- Let dough rest about 5 minutes. Cut with a 4-inch biscuit cutter into 8 muffins.
- Place muffins on a large baking sheet. Repeat procedure with remaining dough.
- Cover and let rise 30 minutes or until doubled in size.
- Preheat oven to 350°.
- Bake at 350° for 7 minutes.
- Turn muffins over; bake an additional 7 minutes or until lightly browned.