English Muffins

1. Combine Ingredients

In a large bowl, mix together the bread flour, instant yeast, and table salt. In a second bowl, whisk the warm whole milk and honey until well combined. Pour the milk mixture into the flour mixture and stir until no pockets of dry flour remain. Cover the bowl with plastic wrap and let the dough rise for about 1 hour, or until it has doubled in size.

2. Prepare Baking Sheet

While the dough is rising, line a rimmed baking sheet with parchment paper and spray it with vegetable oil spray. Sprinkle 4 tablespoons of cornmeal evenly over the parchment paper.

3. Shape the Dough

Once the dough has risen, lightly grease a ¼-cup measuring cup with vegetable oil spray. Use it to divide the dough into 8 heaping portions. Shape each portion into a round, about 2 to 2½ inches in diameter, and place them on the prepared baking sheet. Sprinkle the tops with an additional tablespoon of cornmeal. Cover the rounds loosely with greased plastic wrap and let them rise for another hour, or until they are puffy and nearly doubled in size.

4. Cook the Muffins

Preheat your oven to 350°F and adjust the oven rack to the middle position. Melt 1 tablespoon of unsalted butter in a 12-inch nonstick skillet over medium heat. Cook 4 of the dough rounds in the skillet until they are deep golden brown on the first side, which should take about 2 minutes. Flip them and cook the other side for another 2 minutes. Transfer these muffins to a clean baking sheet. Wipe the skillet clean, melt the remaining tablespoon of butter, and repeat the process with the remaining dough rounds.

5. Bake the Muffins

Place the baking sheet with the browned muffins into the preheated oven. Bake them for 10 to 12 minutes, or until the centers register between 205°F and 210°F on an instant-read thermometer.

6. Cool and Serve

Allow the muffins to cool completely on a wire rack. To serve, split them open using a fork, toast them to your liking, and enjoy.