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.
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.
- Warm milk in a small saucepan until it bubbles, then remove from heat. Stir in sugar until dissolved and let cool until lukewarm.
- Mix together warm water and yeast in a small bowl; let stand until creamy, about 10 minutes.
- 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.
- 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.
- Sprinkle cornmeal on waxed paper and place dough rounds on top. Dust tops with cornmeal, cover, and let rise for 30 minutes.
- 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!