Ingredients
-
1
-
2
-
2 1/4
-
1
-
1/4
-
6
-
1
-
-
-
-
-
-
-
-
Directions
English Muffins,NOTE: This is a work in progress!!! To keep the muffins uniform in shape, use muffin rings, however they can be made without rings. To ensure that the muffins are not doughy inside I cover the rings with a cookie sheet after they have been turned. I’ve also found that a square cake pan also works as a cover, which can be used before turning the muffins over.,used a round cookie cutter to cut them out omg so good love them,These were so much fun to make!! I halved the recipe and they turned out perfect! The dough never did double while rising, it rose about a 1/4, but the muffins rose beautifully while cooking. Thanks for sharing your great recipe!
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Steps
|
1
Done
|
Warm the Milk in a Small Saucepan Until It Bubbles, Then Remove from Heat. Mix in the Sugar and Shortening, Stirring Until Dissolved. |
|
2
Done
|
Let Cool Until Lukewarm. |
|
3
Done
|
in a Large Bowl, Combine 3 Cups Flour With Instant Yeast. |
|
4
Done
|
to Flour Mixture Stir in Milk, Water, and 3 Cups Flour. |
|
5
Done
|
Beat Until Smooth. |
|
6
Done
|
Add Salt and Rest of Flour, or Enough to Make a Soft Dough. |
|
7
Done
|
Knead Until Satiny and Smooth. |
|
8
Done
|
Place in Greased Bowl, Turn the Dough and Cover and Let Rise Until Double in Size. |
|
9
Done
|
Punch Down. |
|
10
Done
|
Roll Out to About 1/2 Inch Thick. |
