Recipe by b4uc1or2
Add an English accent to your brunch, try English Mini-Muffins. A homemade version of this ever popular breakfast bread, any uneaten may be frozen for future good eating. It's like having a bit of England in your freezer.
Top Review by Marie Nixon
This was my first attempt at making english muffins and I am so very pleased with the results. The dough was beautiful to work with from start to finish.I was surprised that the muffins could be cooked in a skillet without greasing the skillet but none of the muffins stuck to the pan at all. I found out by trial and error that the stove should be on a low to medium-low heat. The muffins burned on a regular medium heat. These are such a treat for my family and me.
- 1⁄4 cup butter
- 1⁄2 cup water
- 3⁄4 cup undiluted evaporated milk
- 2 teaspoons active dry yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 egg
- 3 1⁄4-3 1⁄2 cups flour
Directions See How It's Made
- Melt butter in small saucepan.
- Add water and evaporated milk. Heat to 115 degrees.
- Dissolve yeast in milk mixture.
- Place yeast mixture, sugar, salt, egg and 2.50 cups flour in large mixer bowl. Beat with dough hooks at medium speed 5 minutes.
- Stir in remaining flour, 1/4 cup at a time until dough cleans sides of bowl. (Add as much flour as possible.).
- Knead with dough hooks 6 minutes.
- Form dough into ball; place in buttered bowl.
- Cover and let rise in warm place 1 hour.
- Punch dough down and let rest 10 minutes.
- Sprinkle bread board with cornmeal, roll dough 1/4 inch thick.
- Cut into 2 3/4 inch rounds, place on cornmeal covered surface.
- Cover with towel and let rise 1 1/2 hours.
- Heat heavy grill or skillet and cook muffins 5 to 7 minutes per side or until lightly browned.
- Prep. time does not include rise time (2 l/2 hours total).