English Muffins
This English Muffin recipe was an entry into Sun Flour Mills' Baking Contest - made with our Rolls & Sandwich Bread Mix. Enjoy toasted with some jam for a great breakfast/snack!
Ingredients
- 1 box Sun Flour Mills Rolls & Sandwich Bread Mix
- 1 packet yeast (included in box)
- 1 tbsp sugar
- 1 cup warm milk or buttermilk
- 1 cup warm water
- 4 tbsp room temperature butter
- 2 tbsp oil
- 2 tsp salt
- ½ cup cornmeal
Instructions
- MIX together whole box of Roll & Sandwich Bread Mix, yeast, sugar, 1 cup of warm water, warm milk, butter, oil and salt in a stand mixer. Mix on high for 4 minutes.
- SEAL bowl tightly with plastic wrap and place in a warm place to rise until double in size, approximately two hours. After two hours place dough in refrigerator and allow to chill for a minimum of one hour and up to seven hours.
- PREHEAT oven to 350°F. Place a thin layer of cornmeal on a cookie sheet. Scoop approximately 1/4 cup of dough onto cornmeal and shape into 3 1/2 in round English muffins (the less handling the better). Coat both sides of English muffin with cornmeal. This helps prevent sticking when grilling the muffins. On medium heat griddle, non-stick pan or very lightly oiled cast iron pan. Grill each side until golden brown (approximately 2-3 minutes each side).
- BAKE grilled English muffins in 350° F oven and bake for 10-12 minutes. Suggest grilling and baking in batches.
Notes
Pro tips: Use a fork to separate muffins, toast and cover with huckleberry jam.