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Traditional English Muffins
Our neighbors love these yeast treats I make. They tell me my muffins taste so much better than store-bought ones!
36 Servings
Prep: 30 min. + rising Bake: 20 min.
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 all-purpose flour
Directions
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.
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.
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.
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.
To serve, split with a fork and toast. Yield: about 3 dozen.
© Taste of Home 2013
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Traditional English Muffins
(continued)
Nutrition Facts:
1 serving (1 each) equals 139 calories, 1 g fat (trace saturated fat), 12 mg cholesterol, 70 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013