English Muffins

Ingredients:

• 2 1/4 cups whole milk warmed to 105-115°F

• 2 tablespoons honey

• 2 1/4 teaspoons instant yeast

• 1 large egg

• 1/4 cup unsalted butter melted

• 4 3/4 cups whole wheat flour

• olive oil

• 1 1/2 teaspoons salt

• corn meal

Utensils:

• measuring glass

• whisk

• stand mixer and dough hook

• large bowl

• plastic wrap

• 2 baking sheets

• kitchen towel

• large skillet

• spatula

• cooling rack

Instructions:

1. prepare ingredients

2. get a measuring glass and add warmed milk

3. add 2 tbsp of honey to the glass

4. add 2 1/4 teaspoons of yeast to the glass and mix together and allow it to stand still for 5-7 minutes until it's foamy on top

5. once foamy, add 1/4 cup of melted butter to the glass

6. add 1 large egg to the glass and whisk together

7. get a stand mixer fitted with a dough hook and add 4 3/4 cups of whole wheat flour

8. add 1 1/2 tsp of salt to the mixer and turn the mixer to low and gradually pour the yeast mixture into the dough

9. continue mixing on low until the flour is incorporated, stop and scrape down the sides of the bowl and the bottom as needed

10. turn the speed up to medium and mix for 4 minutes until the dough is smooth and sticky

11. oil a large bowl with olive oil and place the dough into the bowl and swoosh it around so the dough is coated

12. cover with plastic wrap and and set aside for 45 minutes or until doubled in size

13. turn the dough out onto a floured work surface, using as little flour as possible, and gently knead the dough together

14. line 2 baking sheets with parchment paper and lightly dust with cornmeal and set aside

15. divide the dough in half, then divide each half into 8 equal sized pieces; you should end up with 16 pieces

16. roll each piece into a ball then flatten slightly into a disk shape and place on the prepared baking sheets

17. lightly sprinkle the tops with cornmeal and cover with a kitchen towel and allow them to rise for another 20 minutes

18. preheat the oven to 325°F

19. get a large skillet over medium-low heat

20. work in batches if needed and gently lift each disk with a spatula and place on the griddle for 2 minutes on each side or until lightly browned; be very careful with this step and handle the dough with care so you don't deflate it

21. return the muffins to the baking sheets and place in the oven at 325°F for 10-15 minutes

22. transfer the muffins to a cooling rack and let them cool completely

When you are ready for serving, toast them up, serve them with butter, or build a sandwich. Store leftovers in an airtight container on the counter, fridge, or freezer to last longer.