Makes 10 servings
- 1 1/2 teaspoons active dry yeast
- 1 cup water, warmed to 110°F
- 2 1/4 cups all-purpose flour
- 1 tablespoon unsalted butter, softened
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 cup cornmeal, plus more as needed
- Vegetable oil, as needed
- Place the yeast and warm water in the bowl of an electric mixer fitted with a dough hook and stir to completely dissolve. Let the yeast proof until foamy, about 5 minutes. Add the flour, butter, sugar, and salt to the yeast mixture. Mix ingredients together on low speed until all of the ingredients are blended, about 2 minutes.
- Increase the speed to medium high and mix until the dough is smooth, another 5 minutes.
- Shape the dough into a ball and place it in a lightly oiled bowl, cover with plastic wrap, and let the rise in a warm place until doubled in size, about 2 hours. Fold the dough gently over on itself in three or four places and turn the dough out onto a lightly floured work surface.
- Divide dough into 10 equal pieces that are roughly 2 ounces each. Shape into rounds and place baking pan that has been heavily dusted with cornmeal. Turn each muffin over to coat both sides with cornmeal. Cover and let rise until slightly risen, about 30 minutes.
- Preheat a griddle over medium heat and brush lightly with oil. Cook the English muffins until lightly brown on the bottom, about 5 minutes. Turn the muffins over and cook until golden brown, another 5 minutes.
- Split the English muffins by pulling them apart with a table fork. Toast them just before serving. Serve very hot.