This English muffin recipe has been made in my family for decades. They are very good and taste much better than store-bought English muffins. They’re great with orange butter or cream cheese and jam.
Prep Time::25 mins
Cook Time::20 mins
Additional Time:: 1 hr 30 mins
Total Time:: 2 hrs 15 mins
Servings::18
Ingredients
1 cup milk
2 tablespoons white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
6 cups all-purpose flour
¼ cup melted shortening
1 teaspoon salt
¼ cup cornmeal, or more as needed
Directions
Gather all ingredients.
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Warm milk in a small saucepan until it bubbles, then remove from heat. Stir in sugar until dissolved and let cool until lukewarm.
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Mix together warm water and yeast in a small bowl; let stand until creamy, about 10 minutes.
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Combine milk mixture, yeast mixture, 3 cups flour, and shortening in a large bowl; beat until smooth. Mix in salt and remaining 3 cups flour; knead until a soft dough forms. Place in a greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 hour.
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Punch down dough. Roll on a lightly floured surface to about 1/2-inch thick. Cut rounds with a biscuit cutter, drinking glass, or empty tuna can.
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Sprinkle cornmeal on waxed paper and place dough rounds on top. Dust tops with cornmeal, cover, and let rise for 30 minutes.
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Heat a greased griddle over medium heat.
Cook muffins on griddle until lightly browned, about 10 minutes per side. Split and toast as desired. Enjoy!
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Recipe Tip
Store leftover muffins in a resealable plastic bag.