Homemade English Muffins

Name: Homemade English Muffins
Total time: 130
Yield: 16
Ingredients: 21 ounces white bread flour (4 1/2 cups); 2 ¼ teaspoons instant dry yeast; 2 teaspoons kosher salt; 14 ounces lukewarm whole milk; 2 tablespoons white sugar; 2 tablespoons butter, softened; 1 large egg, at room temperature, slightly beaten; ¼ cup semolina, or as needed

Recipe by SER from allrecipes.com

2 Hr. 10 Mins.

Ingredients

16 servings

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21 ounces white bread flour (4 1/2 cups)
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2 ¼ teaspoons instant dry yeast
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2 teaspoons kosher salt
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14 ounces lukewarm whole milk

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2 tablespoons white sugar
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2 tablespoons butter, softened
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1 large egg, at room temperature, slightly beaten
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¼ cup semolina, or as needed

Instructions

Place flour into a large mixing bowl. Sprinkle yeast on one side of the flour and salt on the other side. Add milk, sugar, butter, and egg; mix to make a soft dough.
Turn dough onto a lightly floured surface and knead until soft, smooth, and stretchy, about 10 minutes.
Place dough into a large oiled bowl. Cover and let rise in a warm place until double the size, about 1 hour.
Deflate the dough and divide into 16 pieces. Press each into English muffin rings. Sprinkle both sides with semolina and let rest another 30 minutes.
Preheat a griddle to 400 degrees F (200 degrees C), or a heavy-based frying pan over low heat. Cook the muffins on the preheated griddle or pan until an instant-read thermometer inserted into the center of a muffin reaches 200 F (93 degrees C), 7 to 10 minutes per side.