English Muffins

Prep Time: 2 hrs
Cook Time: 12 min
Makes: 12 servings


1 package dry active yeast
1 cup warm water (105 to 120°F)
1 cup milk
1/4 cup butter
2 tablespoons sugar
1 teaspoon salt
6 cups White Lily® Enriched Unbleached Bread Flour, divided
1/2 cup White Lily® Self-Rising Enriched White Corn Meal Mix


1.DISSOLVE yeast in warm water in large bowl. Heat milk and butter in small saucepan until butter melts. Add sugar and salt to milk mixture.
2.STIR yeast mixture, milk mixture and 3 cups flour together until smooth. Add enough remaining flour to make a stiff dough.
3.TURN onto lightly floured surface; knead 2 minutes. Spray a large bowl with no-stick cooking spray. Place dough in bowl, turning to coat surface. Cover with damp cloth or plastic wrap; let rise in warm place until double in size, about 1 hour.
4.HEAT oven to 350ºF. Cover rolling surface with corn meal. Punch down dough; divide in half. Roll each half out to 1/2-inch thickness on prepared surface. Cut into 3-inch rounds; place on baking sheets about 1 inch apart.
5.BAKE 6 minutes on each side, or until browned. Cool on wire racks. Serve split and toasted.

Nutritional Information Per Serving:

Serving Size (1 muffin 12), Calories 270 (Calories from Fat 40), Total Fat 4.5g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 10mg, Sodium 230mg, Total Carbohydrate 50g (Dietary Fiber 0g, Sugars 3g), Protein 9g; Percent Daily Value*: Vitamin A 4%, Vitamin C 0%, Calcium 2%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.