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Overnight English Muffins

Homemade English muffins softer and more delicious than anything that comes out of a package.
Overnight English Muffins
Yield 8 -10 English muffins


  • 2 1/2 - 3 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/4 cup cultured buttermilk powder (see note)
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon table salt
  • 1 cup water (120-130°F)
  • 2 tablespoons butter (melted)


  • In a large mixing bowl, combine 2 cups flour, yeast, buttermilk powder, sugar and salt.
  • Add water and butter to flour-yeast mixture. Beat 1 minute at low speed. Scrape down dough from sides of bowl. Gradually add more flour to form a soft, sticky dough.
  • Cover the bowl with plastic wrap and let it rest overnight on the counter.
  • Sprinkle surface with flour. Gently remove dough from bowl and roll dough to 1/4-inch thickness with a floured rolling pin. Cut into 8 to 10 4-inch circles (*see note). Place on a greased cookie sheet. Cover and let rise until indentation remains after touching, about one hour.
  • Preheated electric griddle to 300°F. Spray griddle with non-stick cooking spray and sprinkle with cornmeal. Carefully place muffins on griddle and bake 10 minutes on each side or until sides are deep golden brown. Cool on wire rack.
  • To serve, split and toast. Top with butter or your favorite jam.


*Cut out eight circles then gather the dough up and roll it out again and cut out two more muffins.
1 cup buttermilk can be substituted for the 1/4 cup buttermilk powder and 1 cup water. Warm buttermilk to 120-130F (warm but not too hot to touch).
Recipe by Barbara Bakes.