English Muffins

Total Time: 1 hr 45 mins Preparation Time: 1 hr 30 mins Cook Time: 15 mins

Ingredients

• Servings: 16
• 1 cup 2% low-fat milk
• 3 tablespoons olive oil
• 2 tablespoons sugar
• 1 1/4 teaspoons salt
• 1 (1/4 ounce) package dry yeast
• 1/4 cup warm water (100 to 110)
• 3 1/2 cups flour, divided
• 1 large egg, lightly beaten
• cooking spray

Recipe

• 1 cook milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil).
• 2 remove from heat. pour milk into a large bowl. stir in oil, sugar, and salt. cool to about 90°.
• 3 dissolve yeast in warm water in a small bowl; let stand 5 minutes.
• 4 lightly spoon flour into dry measuring cups; level with a knife.
• 5 add yeast mixture, 3 cups flour, and egg to milk mixture.
• 6 turn dough out onto a lightly floured surface. knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
• 7 place dough in a large bowl coated with cooking spray, turning to coat top.
• 8 cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (press two fingers into dough. if indentation remains, the dough has risen enough.)
• 9 punch dough down. divide in half. working with one portion at a time (cover remaining dough to keep from drying), roll each portion to 1/4-inch thickness.
• 10 let dough rest about 5 minutes. cut with a 4-inch biscuit cutter into 8 muffins.
• 11 place muffins on a large baking sheet. repeat procedure with remaining dough.
• 12 cover and let rise 30 minutes or until doubled in size.
• 13 preheat oven to 350°.
• 14 bake at 350° for 7 minutes.
• 15 turn muffins over; bake an additional 7 minutes or until lightly browned.
• 16 cool.