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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 12 |
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Haven't made these in years- I could not find my original recipe but these were delicious! Made canadian bacon, egg and cheese breakfast sandwiches with them :-) Ingredients:
1 3/4 cups (14 ounces) milk, warm |
3 tablespoons (1 1/2 ounces) butter |
1 1/4 teaspoons salt |
2 tablespoons (7/8 ounce) granulated sugar |
1 large egg, lightly beaten |
4 to 4 1/4 cups (17 to 18 ounces) king arthur unbleached bread flour |
2 teaspoons instant yeast |
Directions:
1. Place the ingredients in the pan of your bread machine following the manufacturer's instructions. Use the dough or manual setting. After the cycle is complete, transfer the dough to a cornmeal-sprinkled surface and roll it out until it's about 1/2-inch thick. Cut out circles with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for about 20 minutes.
2. Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with cornmeal. Cook four muffins at a time, cornmeal side down first, for about 7 minutes a side.
3. Check after about 3 to 4 minutes to see that the muffins are browning gently and are neither too dark nor too light; if they seem to be cooking either too fast or too slowly, adjust the temperature of your pan or griddle.
4. When the muffins are brown on both sides, transfer them to a wire rack to cool, and proceed with the rest. If you have two frying pans (or a large griddle), you'll be better able to keep up with your rising muffins.
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