English Muffins

In a small saucepan over medium-low heat, combine milk and 2 tablespoons of honey. Stir occasionally until honey has dissolved. Remove from heat and allow to cool until just warm.

Gently mix the yeast, water, and 1 tablespoon of honey together in a small bowl. Allow the yeast to activate for 5-7 minutes, until foamy. Check yeast package instructions for ideal water temperature before combining.

In the bowl of a stand mixer fitted with a dough hook attachment, combine the milk mixture, yeast mixture, half of the flour, and melted butter. Mix until combined. Add remaining flour and salt. Knead until a smooth dough forms and is slightly tacky to the touch.

Lightly grease a large bowl. Place dough into the bowl and cover with plastic wrap or a clean towel. Allow the dough to rise in a warm place for 1 hour, or until doubled in size.

Roll dough out onto a lightly floured surface, until about ½-inch thick. Use a 3-inch round biscuit cutter to cut as many rounds as possible. 

Line two baking trays with parchment paper and sprinkle with cornmeal. Place cut dough onto the prepared baking trays. Sprinkle tops with more cornmeal. Cover and allow the dough to rise for another 30 minutes. Meanwhile, preheat the oven to 350℉. 

Warm a large, ungreased cast iron skillet over low heat. Wait until hot then place 3 or 4 english muffins in the pan. Cover and cook for 4 minutes. Flip, cover, and cook for an additional 4 minutes, until lightly browned on both sides.

Transfer the english muffins back to the baking tray, and carefully wipe out any excess cornmeal. Repeat with remaining english muffins then bake the english muffins in the oven for 5 minutes. 

Remove the english muffins from the tray and allow to cool slightly on a wire rack. Serve while warm, but best served toasted. Enjoy!