Slow Rise English Muffins
These homemade (and surprisingly easy) english muffins take on a richer, bolder flavor when you allow the dough to rise slowly in the fridge overnight.
Ingredients
- 1 cup lukewarm milk
- 2 tbsp butter, softened
- 1 tsp salt
- 1 tbsp sugar
- 1 large egg, beaten
- 3 cups bread flour
- 1 1/4 tsp instant yeast
- semolina flour
- olive oil
Instructions
- Add all ingredients except olive oil and semolina into the bowl of a stand mixer fitted with the paddle attachment. Beat the dough until it is shiny and starting to come away from the sides of the bowl, 5 minutes.
- Scrape the dough into a ball. Coat a second large bowl with olive oil. Transfer the dough to this bowl, turning it to coat it in the oil. Cover with plastic wrap and let rise on the counter for 30 minutes.
- Transfer the dough the the fridge and let rise overnight. Alternatively, if you don't have time to let the dough rise overnight, you can let it rise on the counter for 1 1/2 hours.
- When you are ready to make the english muffins, remove the dough from the fridge and let it sit on the counter for 30 minutes. Prepare a large griddle or pan by coating it with a generous amount of semolina flour. Since the english muffin dough is sticky, you will let the muffins rise directly on this surface. If you don't have a pan or griddle large enough for all of them, you can cook them in batches and let some rise on a baking sheet coated with semolina flour.
- Gently deflate the dough. Divide it into 8 pieces. Roll each of these pieces into a smooth ball and flatten into a disk about 3-4 inches in diameter. Transfer these muffins to your prepared griddle or pan, cover and allow to rise for 20 minutes.
- Cook the english muffins over low heat for 10-15 minutes per side, until golden brown and cooked through (a thermometer in the center of the muffins should register 190). If they are beginning to get too dark and not cooked through, trasnfer them to a 350 oven and bake for 5-10 minutes, until cooked.
- Allow the english muffins to cool completely. Use your thumbs to split them open for optimal nooks and crannies. Toast or eat fresh with butter and jam.