English Muffins

Lesli Dustin

These are the best right off the griddle with butter and jam. Use leftovers for mini pizzas for kids' lunch, or "egg mcmuffins."

1 cup milk
2 T. sugar
1 t. salt
3 T. butter
1 cup warm water
1 T. yeast
5 1/2 cups flour

Heat milk; add butter and stir until melted. Let cool to warm. Put yeast in water and stir in milk mixture, sugar and salt. Add 3 cups flour and beat. Add additional flour until dough is stiff. Knead for several minutes. Let rise one hour. (Be patient. This recipe doesn't like to be rushed.) Sprinkle counter with cornmeal. Pat dough into 1/2 inch thickness on cornmeal. Cut out muffins with a round biscuit cutter. Let rise 1/2 hour. Lightly grease griddle and heat to medium. Cook cornmeal-side down until golden brown (about 10-15 minutes) and then turn over and cook the other side. Use a fork to split in half to eat.