Thursday, February 3, 2011

Homemade English Muffins

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Update: I apologize for the inconvenience, but I've had to move all of my recipes to my new food website: Butter, with a side of Bread. Visit me there to see this recipe, as well as TONS of more great recipes! 
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Thank you for understanding!


21 comments:

joy said...

How cool is that? I've made pitas but not English muffins. Thanks for posting!

The Hillmans said...

I'm going to try making these today!

Ashley said...

Made them today and was surprised they turned out so well on my first try. I think I forgot the salt though, so I'm excited to try them again and see how they taste with the salt. lol Thanks so much for the recipe!

Holly Vaughan said...

These look awesome... now that i've got the hang of homemade bagels, I REALLY want to try these! Thanks for sharing!

Kirsten said...

How many does this recipe make?

Kendra at New Life On A Homestead said...

These look fantastic!! Thanks so much for sharing the recipe. We're doing home ground whole wheat flour too, so I'm glad to see it worked well for you. I'm definitely adding these to my list of things to try :)

Utah Deal Diva said...

Regarding quantity- it depends how big you make them. I normally get around 20 from the recipe though.

DanielleCorrelle said...

Wow! So easy, I am definitely trying these. I only recently overcame my fear or working with yeast, haha. I am not sure why it scared me all these years. :)

Lindsay said...

I make these all of the time. Yes are so easy and so yummy! =)

Rachel said...

To make it easier, you don't have to proof instant yeast, but you do if it's active dry yeast. I've tried both, and love the instant for that very reason.

Ruth said...

Don't clobber me, but what if I did the dough in a bread machine? Still work?

Anonymous said...

Did you mix with a spoon, or with a mixer?
Thanks so much for sharing this! Can't wait to try it!

Sonya said...

Thanks for posting! We love English muffins, but rarely feel like spending the money on them. I never even thought of trying to make them. One question: do you use a non-stick pan? It's the only kind I have and I'm a little nervous the cornmeal and no grease might ruin the finish.

Sara @ ThrivingMama said...

Does anyone know if you can mix up the dough the night before and put it in the refrigerator, then form and bake the next morning?

Anonymous said...

I tried to make these last night, but the dough was SO sticky that it was impossible to roll. I used a mixer with a dough hook attachment to mix the ingredients... should I have mixed by hand? Also where does the butter come into play? Do you melt it and add it when you add the flour, egg, etc?? help! :)

Utah Deal Diva said...

Anon- the dough is super sticky after you mix it {butter is mixed in along with everything else} but it becomes a lot more manageable after it rises. I use the dough hook attachment to mix mine too.

Sara- never tried the overnight thing!

Sonya- I use a calphalon pan to cook them in. It's non-stick as well.

Anonymous said...

Thanks UDD - I'm going to try this again and probably mix for a little bit longer this time.

Ginny said...

If I don't have cornmeal, can I use grits?

Jennifer said...

Just made these and they turned out great....Thank You so much.

Chelsea said...

Hi! I made these today, and they didn't turn out right. They taste good, but they didn't rise at all. The dough did rise during the "rising" period, but once I rolled and cut the dough, it remained the same.

I double and triple checked the recipe- and I got all the ingredients/quantities right.I did do a 1/2 white 1/2 wheat flour mixture. Could that be the cause? Any thoughts? Thanks! :)

Jessica Williams- UDD, Butter with a Side of Bread said...

Chelsea- my first thought was that you killed your yeast, but if the dough rose during the waiting period, that's not the case. Did it rise a lot? Is your yeast old?

After you roll hem out and cut them, they do rise a bit while waiting to be cooked. Not a ton though- they don't puff up like a roll would. They also rise more when they're cooked. I wonder if your heat was too high- they cooked too fast and didn't have the chance to more gradually heat up and rise more? The heat should be very low, as it states in the recipe. I even use the lid to trap the heat/ moisture more so that they rise up more.

Any of this ringing a bell?? I hope so! I'm sorry they didn't turn out well. Maybe try again??

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