Traditional English Muffins |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 36 |
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Our neighbors love these yeast treats I make. They tell me my muffins taste so much better than store-bought ones! Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1 tablespoon sugar |
3 cups warm water (110° to 115°), divided |
2 eggs, lightly beaten |
2/3 cup honey |
1 teaspoon salt |
9 to 10 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast and sugar in 2 cups water. Beat in eggs, honey, salt, 2 cups flour and remaining water. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. On a floured surface, roll to 1/2-in. thickness. Cover and let stand for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets.
4. Bake at 375° for 8 minutes or until bottom is browned. Turn and bake 7 minutes longer or until second side is browned. Cool on wire racks.
5. To serve, split with a fork and toast. Yield: about 3 dozen.
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