English Muffins

***Makes 12 Muffins

Starter:

3/4 Cup All-Purpose or Bread Flour

1/2 Cup Water

1/2 Tsp. Active Dry Yeast

Dough:

1 Cup Whole Milk

1 Tsp. Active Dry Yeast

2 Tbsp. Sugar

2 Tbsp. Unsalted Butter, Melted

1 Tsp. Salt

3 to 3 1/2 Cups All Purpose or Bread Flour

Butter

-Mix your starter ingredients in a small bowl until smooth and shiny

-Cover and let sit for at least an hour

-Whisk the milk, yeast and starter

-Add the Sugar, Butter, and Salt

-Add in the flour and mix with a spatula until a dough forms

-Turn the dough onto a floured surface and knead for 5-10 minutes until the dough slightly softens and forms a smooth ball

-Let the dough rise overnight in the fridge

-Turn the dough back onto a floured surface and divide into 12 equal pieces

-Roll each piece into a smooth, round ball

-Scatter flour over a baking sheet, place each ball in a muffin ring, and let rise for 1 1/2 - 2 hours

****If you don't have a muffin ring, you can place a cup over it

-Warm a skillet on medium heat, and add a small piece of butter (just enough to cover the skillet)

-Cook the muffins on each side until golden brown and press down on each side with a spatula to prevent them from rising too much

-If the muffins are browning too much, throw in an oven at 350ºF to finish them

-Transfer to a cooling rack, and work in batches with the rest of the muffins

(Cover and freeze the muffins for up to 3 months or put in an airtight container and they last for a few days)