Prep Time::25 mins
Cook Time::15 mins
Additional Time:: 1 hr 30 mins
Total Time:: 2 hrs 10 mins
Servings::16
Ingredients
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21 ounces (4 1/2 cups) white bread flour
2 ¼ teaspoons instant dry yeast
2 teaspoons kosher salt
14 ounces lukewarm whole milk
2 tablespoons white sugar
2 tablespoons unsalted butter, softened
1 large egg, at room temperature, slightly beaten
¼ cup semolina, or as needed
Directions
Place flour in a large mixing bowl. Sprinkle yeast on one side of flour and salt on other side. Add milk, sugar, butter, and egg; stir to make a soft dough.
Turn dough out onto a lightly floured surface; knead until soft, smooth, and stretchy, about 10 minutes.
Place dough into a large oiled bowl. Cover and let rise in a warm place until doubled in volume, about 1 hour.
Deflate dough; divide into 16 pieces. Press each dough piece into English muffin rings; sprinkle both sides with semolina. Let rest 30 minutes.
Preheat a griddle to 400 degrees F (200 degrees C), or a heavy skillet over low heat. Cook muffins on the preheated griddle or skillet until an instant-read thermometer inserted into centers reaches 200 F (93 degrees C), 7 to 10 minutes per side.
Cook's Notes:
It's best to weigh flour due to inconsistencies in measuring by volume, but if you want to use measuring cups, 21 ounces is 4 1/2 cups.
You can also dust the muffins with farina or polenta instead of semolina.
For a cinnamon raisin addition, add 1 tablespoon ground cinnamon, 1 cup raisins, and reduce the amount of salt to 1 1/4 teaspoons.
Use a fork to split the muffins, not a knife to cut; fork-split muffins have the wonderful nooks and crannies.
You can place the dough into a bread machine on the Dough cycle instead of kneading and letting rise until doubled in volume.