Overnight English Muffins
Homemade English muffins softer and more delicious than anything that comes out of a package.
Yield: 8-10 muffins
- 2½ - 3 cups bread flour
- 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
- ¼ cup cultured buttermilk powder
- 1 Tbsp sugar
- ½ tsp salt
- 1 cup water (120-130°F)
- 2 Tbsp 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 ¼-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.
- Recipe created by Barbara Bakes.
*Cut out eight circles then gather the dough up and roll it out again and cut out two more muffins.