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Homemade English muffins softer and more delicious than anything that comes out of a package.
Red Star Yeast asked if I’d like to create an English Muffins recipe to share on Barbara Bakes and the Red Star website. It seemed like an easy task, but I had to make lots of batches of muffins before I found just the right combination of ingredients and technique to make a fabulous English Muffin.
While researching English muffins, I found recipes that were more roll-like, and recipes that were more crumpet-like using a liquid dough and egg rings to shape the muffins. I wanted a dough that was easy to handle, but also had lots of nooks and crannies for the butter to melt in to. Using a wet, sticky dough and allowing the dough to rise overnight on the counter gave me the perfect combination I was looking for.
I used Red Star Active Dry Yeast in this recipe. I like to add the yeast to the flour mixture in a stand mixer and then add the liquids. It’s quick and super easy when you let your mixer do the work. Use an instant read thermometer to make sure the liquids are 120° – 130°. If your liquids are too hot, you can kill the yeast.
Buttermilk powder added to the flour gave the English muffins a richer flavor, and the overnight rise on the counter boost the flavor even more. So be sure and makes these the night before you want to serve them.
English muffins are best when served toasted and slathered with butter and your favorite jam.
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5 from 1 vote
Overnight English Muffins
Cook Time20 minutes mins
Total Time20 minutes mins
Course: Breads
Keyword: baking, Breakfast
Servings: 8 -10 muffins
Author: Barbara Schieving
Ingredients
- 2 ½ - 3 cups bread flour
- 1 packet 2 ¼ teaspoons Red Star active dry yeast
- ¼ cup cultured buttermilk powder
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 cup water 120°-130°
- 2 tablespoons butter melted
Instructions
In a large mixing bowl, combine 2 cups flour, yeast, buttermilk powder, sugar and salt.
Add water and butter to flour-yeast mixture. Beat 1 minute at low speed. Scrape down dough from sides of bowl. Gradually add more flour to form a soft, sticky dough.
Cover the bowl with plastic wrap and let it rest overnight on the counter.
Sprinkle surface with flour. Gently remove dough from bowl and roll dough to ¼-inch thickness with a floured rolling pin. Cut into 8 to 10 4-inch circles.* Place on a greased cookie sheet. Cover and let rise until indentation remains after touching, about one hour.
Preheated electric griddle to 300°. Spray griddle with non-stick cooking spray and sprinkle with cornmeal. Carefully place muffins on griddle and bake 10 minutes on each side or until sides are deep golden brown. Cool on wire rack.
To serve, split and toast.
Notes
*I cut out eight circles then gathered the dough up and roll it out again and cut out two more muffins.
Update: I’ve had several questions about the buttermilk powder. In my area it’s very easy to find at the grocery store in the baking aisle. If you can find it, pick some up and try it in this recipe and also next time you make pancakes or waffles. If you can’t find it, I haven’t tried using buttermilk, but I assume it would work just fine, although you may have to adjust the flour to liquid ratio and add a little water as well. The Kitchn lists some good buttermilk substitutes you could try. You could also just omit the buttermilk powder.
Disclosure: This post is sponsored byRed Star Yeast, but all opinions expressed are always my own.You can also find Red Star Yeast onFacebook,TwitterandPinterest.
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About Melissa & Barbara
As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...
Reader Interactions
Comments
Flora
I loved being able to make the dough at bedtime and leave it overnight. I didn’t add any extra flour and still found the dough quite stiff. I will double-check next time to make sure I’m adding enough liquid. I don’t have an electric griddle so I used a large cast-iron pan heated on medium-low. The muffins worked but came out a little too brown at 10 minutes a side. The flavor was good but they weren’t the craggiest. I would try making the dough a little wetter next time, and cooking slightly less.
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Barbara Schieving
Great! Definitely change it up to suit you.
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Nagi@RecipeTinEats
I adore English muffins! And it’s always handy to keep some powdered buttermilk in the kitchen 😀
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Kathy Plouff
Bob’s Red Mill has an excellent buttermilk powder, and you can order it online. I live not far from the mill, and it ia wonderful place to visit!
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Sarah
English Muffins are one of those things that I have always wanted to try making homemade, but have never gotten to it. This recipes is officially added to my to-do list for this week!
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