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White Lily

English Muffins


2 hrs


12 min


12 servings


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


  1. 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. 2.
    STIR yeast mixture, milk mixture and 3 cups flour together until smooth. Add enough remaining flour to make a stiff dough.

  3. 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. 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. 5.
    BAKE 6 minutes on each side, or until browned. Cool on wire racks. Serve split and toasted.